Print 
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
- To make dressing, whisk together oil, vinegar, salt, pepper, minced garlic, basil, oregano and 1/4 cup of the chopped parsley. Set aside.
- Chop bell peppers and onion. Mince dill weed; cook and quarter artichoke hearts.
- In a large bowl combine rice, shrimp, bell peppers, onion, artichoke hearts, 1/2 cup minced parsley, dill, cranberries, pineapple and peas.
- Stir dressing into salad and chill for several hours to marinate.
- Serve over a bed of lettuce.
Helpful hints
- Leftover salad can be frozen. Thaw before serving.
Submitted by: Recipe from DaVita Abington dialysis center’s annual luau and submitted by DaVita dietitian Sue from Pennsylvania.
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
Kidney and kidney 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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