Polynesian Rice Salad

Overview:

Serving size: 1 cup

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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

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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.

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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