Polynesian Rice Salad

Overview:

Serving size: 1 cup


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 red/green peppers
  • 1/2 cup red onion, chopped
  • 1 cup frozen artichoke hearts
  • 1/3 cup fresh dill
  • 6 cups cooked white rice
  • 440g prawns, cooked
  • 1/2 cup dried cranberries
  • 220g canned pineapple chunks
  • 1 cup frozen green peas


Preparation:

  1. To make dressing, whisk together oil, vinegar, salt, pepper, minced garlic, basil, oregano and 1/4 cup of the chopped parsley. Set aside.
  2. Chop peppers and onion. Mince dill ; cook and quarter artichoke hearts.
  3. In a large bowl combine rice, shrimp, peppers, onion, artichoke hearts, 1/2 cup minced parsley, dill, cranberries, pineapple and peas.
  4. Stir dressing into salad and chill for several hours to marinate.
  5. Serve over a bed of lettuce.


Notes:

Helpful hint : Leftover salad can be frozen. Thaw before serving.

 

Renal and renal 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

Recipe from DaVita Abington dialysis center’s annual luau and submitted by DaVita dietitian Sue from Pennsylvania

Serves:

16


Suitable for:

YES CKD Non-dialysis
YES Dialysis
YES Diabetes


Nutritional Information:

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
  • Fibre  2,0 g

Source: Davita.com

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