Grab 'n' Go Southwestern Salad


Serving Size:
1 cup salad, 1/4 cup croutons

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian


  • 12 ounces frozen southwestern vegetable blend
  • 2 cups shredded iceberg lettuce
  • 8 cherry tomatoes
  • 1/4 cup vinaigrette salad dressing
  • 1 cup seasoned croutons


  1. Mix frozen veggies and lettuce in a bowl. (If eating immediately thaw vegetables before mixing with the lettuce.)
  2. Toss with dressing and divide into 4 servings. Portion into 12 to 16 ounce jars or portable lunch containers.
  3. Add 2 cherry tomatoes to each salad serving.
  4. Seal and refrigerate salad jars until ready to go. Keeps for 3 to 4 days refrigerated.
  5. Divide croutons into 1/4 cup servings and store in small containers or snack bags (do not refrigerate). Add to salad when ready to eat.

Helpful hints

  • Decrease sodium to only 125 mg per serving by using Creamy Vinaigrette Dressing from instead of store bought dressing.
  • Southwestern blend veggies contain corn, green peppers, onions and black beans. 
  • Add cooked chicken or low-sodium canned tuna for added protein.

Nutrients per serving

Calories 182

Protein 6 g

Carbohydrates 26 g

Fat 6 g

Cholesterol 1 mg

Sodium 265 mg

Potassium 376 mg

Phosphorus 103 mg

Calcium 33 mg

Fiber 5 g

Renal and renal diabetic food choices

  • 1 starch
  • 2 vegetable, low and medium potassium
  • 1 fat

Carbohydrate choices


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