Portions:
16

Serving Size:
1 cup

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

Ingredients

  • 1 cup corn oil
  • 1/2 cup balsamic vinegar
  • 1/2 teaspoon salt
  • 1-3/4 teaspoons black pepper
  • 3 garlic cloves
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 cup fresh parsley
  • 2 cups bell peppers
  • 1/2 cup red onion, chopped
  • 1 cup frozen artichoke hearts
  • 1/3 cup fresh dill weed
  • 6 cups cooked white rice
  • 1 pound shrimp, cooked
  • 1/2 cup dried cranberries
  • 8 ounces canned pineapple chunks
  • 1 cup frozen green peas

Preparation

  1. To make dressing, whisk together oil, vinegar, salt, pepper, minced garlic, basil, oregano and 1/4 cup of the chopped parsley. Set aside.
  2. Chop bell peppers and onion. Mince dill weed; cook and quarter artichoke hearts.
  3. In a large bowl combine rice, shrimp, bell peppers, onion, artichoke hearts, 1/2 cup minced parsley, dill, cranberries, pineapple and peas.
  4. Stir dressing into salad and chill for several hours to marinate.
  5. Serve over a bed of lettuce.

Helpful hints

  • Leftover salad can be frozen. Thaw before serving.

Nutrients per serving

Calories 250

Protein 8 g

Carbohydrates 23 g

Fat 14 g

Cholesterol 55 mg

Sodium 159 mg

Potassium 181 mg

Phosphorus 76 mg

Calcium 32 mg

Fiber 2,0 g

Renal and renal diabetic food choices

  • 1/2 meat
  • 1 starch
  • 1/2 vegetable, low potassium
  • 1/2 fruit, low potassium
  • 2 fat

Carbohydrate choices

1-1/2

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