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Sides and Salads
Sides and Salads

Salads
Pasta Salad
Serves 4
Serving size ¼ cup
Ingredients:

  • 2 cups cooked fusilli pasta (flour based)
  • ½ small tomato – diced
  • ½ red onion – diced
  • ¼ cup olives – pitted and sliced
  • ½ green bell pepper – sliced
  • 1 cup cauliflower – chopped

Directions:
Cook pasta according to directions on box. Drain pasta. Add vegetables. Toss with dressing. Enjoy!
Analysis:
Calories: 102, Protein: 4 g, Fat: 2.1 g, Carbohydrates: 17.9 g, Sodium: 116 mg, Potassium: 166 mg, Phosphorus: 49 mg
Dressing for Pasta Salad
Ingredients:

  • ½ cup olive oil
  • 3 Tablespoons white vinegar
  • 1 Tablespoon minced garlic
  • 1 teaspoon pepper
  • ¼ cup sugar

Directions:
Pour all ingredients in a bowl or mason jar. Mix well. Add to pasta salad. This makes four servings.
Analysis:
Calories: 275, Protein: 0.2 g, Fat: 27 g, Carbohydrates: 8.7 g, Sodium: 1.5 mg, Potassium: 25 mg, Phosphorus: 5.3 mg

Cobb Salad

Serves 4
Serving size ¼ recipe

Ingredients:

  • 2 cups Romaine lettuce
  • 1 cup watercress
  • ½ small tomato – diced
  • 2 slices turkey bacon – cooked and chopped
  • 4 ounces roasted turkey – sliced
  • ¼ cup blue cheese – crumbled
  • 2 Tablespoons chopped chives
  • 1 egg – boiled, peeled, chopped

 

Directions:

Toss all lettuce together in a large bowl. You can top with other vegetables, meat, and cheese. For a classic presentation, divide ingredients in rows to top your salad. Enjoy!

Analysis:

Calories: 102, Protein: 4 g, Fat: 2.1 g, Carbohydrates: 17.9 g, Sodium: 116 mg, Potassium: 166 mg, Phosphorus: 49 mg

Salad Dressing

Makes 3/4 cup or 12 ounces
Makes 6, 2 ounce servings
or 12, 1 ounce servings

Ingredients:

  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 2 Tablespoons Dijon mustard
  • ½ Tablespoon sugar

 

Analysis: (Serving size: 2 ounces or ¼ cup):

Calories: 170, Fat: 18 g, Protein: 0 g, Carbohydrates: 2.2 g, Sodium: 132 mg, Potassium: 12.3 mg, Phosphorus: 17.5 mg
Fiesta Salad

Serves 4

Ingredients:

  • 1 ½ cups Romaine lettuce
  • 1 cup endive or chicory
  • ½ small tomato – diced
  • 4 baby carrots – shredded
  • ½ green bell pepper – sliced
  • ½ red onion – diced
  • ¼ cup corn – sweet yellow
  • 1 flour tortilla – browned and cut into triangles (cut like a pizza)
  • ½ cup sour cream – for garnish

Directions:
Toss all vegetables together in a large bowl. Use tortilla “chips” and sour cream for garnish. Enjoy!
Analysis:
Calories: 106 Protein: 3.1 g, Fat: 4.8 g, Carbohydrates: 14 g, Sodium: 134 mg, Potassium: 144 mg, Phosphorus: 83 mg
Favorite Cranberry Salad

Serves 20
½cup

Ingredients:
1 – 12 ounce package of fresh cranberries
1 cup white sugar
2 ½ pounds red grapes, halved
9 ounces crushed pineapple, drained
2 cups mini-marshmallows
1 – 8 ounce tub of lite whipped topping
Directions:
In a food processor, grind the cranberries to a fine texture. Place the cranberries in a strainer with the sugar. Place the strainer over a bowl, and allow the cranberries to drain in refrigerator overnight. Discard the juice that drains off.

Layer the ground cranberries, grape halves, crushed pineapple, marshmallows and lite whipped topping. Gently mix together. Refrigerate until served.
Analysis:
Calories 108, protein 0.4 grams, carbohydrate 24.8 grams, fat 2.8 grams, sodium 4.6 mg, potassium 85 mg, phosphorus 0.9 mg.

Cranberry–Raspberry Gelatin Salad

Serves 15

1 cup per serving

 Ingredients:

1 cup frozen raspberries
1 can whole cranberry sauce
½ cup chopped celery
1 box (0.3 oz.) raspberry gelatin
1 cup ginger ale

 Directions:

Boil 1 cup water for gelatin. Mix with 1 can cranberry sauce and pour into large glass serving bowl. Add 1 cup ginger ale, 1 cup frozen raspberries, and ½ cup chopped celery. Refrigerate 2 hours or until firm.

Optional: garnish with kiwifruit and raspberries if desired.

Analysis:

Calories 81, carbohydrates 21 g, protein 0.5 g, fat 0 g, sodium 27 mg, potassium 38 mg, phosphorus 28mg

Crunchy Apple Fennel Salad

Serves 6

Ingredients:

1 bulb of fennel, (use only the bottom round portion) sliced very thin
2 red apples, cored and sliced very thin
½ cup of lemon juice

Dressing

2 tablespoons pear, apple cider or red wine vinegar
2 teaspoons Dijon mustard
3 tablespoons, canola oil
3 tablespoons, chicken or vegetable stock
1 teaspoon sugar
? teaspoon ground black pepper
1 ½ teaspoons marjoram

Directions:

Mix the all of the dressing ingredients together first. Dip the sliced apples in lemon juice to prevent them from turning brown. Mix the sliced fennel, apples and dressing together and serve immediately.

Analysis:

Calories 110

total fat 7g
saturated fat 0.5 g
monounsaturated fat 4 g
polyunsaturated fat 2.1 g
cholesterol 0.0 mg
calcium 29.7 mg
sodium 62 mg
phosphorus 29.6 mg
potassium 250 mg
total carbohydrates 13.1g
dietary fiber 2.7 g
sugar 7.1 g
protein 1 g

Yogurt Covered Fruit Salad

Serves 6

Serving size 1/3 cup

 Ingredients:

1 medium Delicious apple with skin
10 green grapes
4 oz. Mandarin oranges in light syrup, drained
1/2 cup fresh pineapple chunks
1/3 cup dried cranberries, cherry flavored
1-6 oz strawberry flavor Greek yogurt
6 large strawberries

 Directions:

Wash the apple, grapes, and strawberries. Pat dry. Chop the apple into bite size pieces. Slice strawberries. Mix apple, grapes, Mandarin oranges, pineapple, dried cranberries, and yogurt together. Cover and chill for 2 hours. Garnish with sliced strawberries and serve.

 Analysis:

Calories 83
protein 2.7 g
carbohydrates 18 g
fat 0.2 g
sodium 12 mg
potassium 146 mg
phosphorus 48 mg

 Tip

To increase the potassium content of this recipe for people on peritoneal dialysis, use high potassium fruits such as mango, cantaloupe, honeydew, or banana