A Family Recipe Book for Kidney Patients - National Kidney ...

Side dishesKidney Cooking | Georgia Council on Renal NutritionVegetablesGreen Garden SaladIngredients4 cups red leaf or other lettuce, shredded1 carrot, sliced2 celery stalks, sliced2 cucumbers, sliced2 radishes, sliced1 large bell pepper, diced or sliced into ringsYield: 6 cupsServing size: 1 cupDirections1. Combine vegetables in a large bowl and toss.2. May serve with your favorite salad dressing.Nutritional content per serving30 calories 0 grams trans fat 20 milligrams sodium1 gram protein 0 milligrams cholesterol 215 milligrams potassium0 grams total fat 4 grams carbohydrate 29 milligrams phosphorus0 saturated fat 1 gram fiber 25 milligrams calciumSuggestions• Other vegetables may be used such as cabbage, beets, squash, or wax beans.— 68 —