Marinated Fresh Vegetables


Serving Size:
3/4 cup

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


  • 3 cups broccoli florets
  • 3 cups cauliflower florets
  • 2 cups sliced mushrooms
  • 1 cup green bell pepper
  • 1 cup celery
  • 1/2 cup onion
  • 1/2 cup sugar
  • 2 teaspoons dry mustard
  • 1/2 teaspoon salt
  • 1/2 cup vinegar
  • 1 cup olive oil
  • 1 tablespoon poppy seeds


  1. Cut broccoli and cauliflower into bite-sized pieces. Slice bell peppers and celery. Finely chop onion.
  2. Combine broccoli, cauliflower, mushrooms, bell pepper and celery.
  3. In a separate bowl, combine remaining ingredients to make marinade. Mix well and pour over vegetables. Refrigerate at least 3 hours before serving.
  4. Use a slotted spoon to remove vegetables from marinade before serving.

Helpful hints

  • Adjust portion size to 1/2 cup for a lower potassium serving (167 mg).
  • Leftovers will keep well in the refrigerator for 5 days.

Nutrients per serving

Calories 174

Protein 2 g

Carbohydrates 10 g

Fat 14 g

Cholesterol 0 mg

Sodium 112 mg

Potassium 250 mg

Phosphorus 50 mg

Calcium 33 mg

Fiber 1.9 g

Kidney and kidney diabetic food choices

  • 1-1/2 vegetable, low potassium
  • 3 fat

Carbohydrate choices


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