Print 
Portions:
4
Serving
Size:
1 cup salad, 1/4 cup croutons
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Vegetarian
Ingredients
- 12 ounces frozen southwestern vegetable blend
- 2 cups shredded iceberg lettuce
- 8 cherry tomatoes
- 1/4 cup vinaigrette salad dressing
- 1 cup seasoned croutons
Preparation
- Mix frozen veggies and lettuce in a bowl. (If eating immediately thaw vegetables before mixing with the lettuce.)
- Toss with dressing and divide into 4 servings. Portion into 12 to 16 ounce jars or portable lunch containers.
- Add 2 cherry tomatoes to each salad serving.
- Seal and refrigerate salad jars until ready to go. Keeps for 3 to 4 days refrigerated.
- 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 ºìÌÒÊÓƵ¸ßÇåappÏÂÔØ.com 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.
Submitted by: ºìÌÒÊÓƵ¸ßÇåappÏÂÔØ renal dietitain Jenifer from Washington.
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
Kidney and kidney diabetic food choices
-
1 starch
-
2 vegetable, low and medium potassium
-
1 fat
Carbohydrate choices
2
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