Receitas > Cucumber Salad
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NOTES FROM THE CKD KITCHEN
Cucumber Salad Duane Sunwold Summer is such wonderful time of the year for just-picked, cool, refreshing cucumber salads. The first recipe is made with a fat-free salad dressing, and the second recipe is made with pear vinegar because of its sweeter, milder flavor. These are very refreshing side dishes to any summer meal. © 2006 by the National Kidney Foundation, Inc.
S
UMMER is such wonderful time of the year for cool, refreshing salads. The weather is warm and sunny, and people want to be outside in the fresh air. I know as a chronic kidney disease patient I always feel better if I can spend some time outside. I love to cook, but I do not want to be stuck in the kitchen cooking over a hot stove during the summer months. So for that reason I enjoy these two easy, refreshing cucumber salads. The first salad is made with a fat-free dressing, replacing oil with vegetable stock. The second salad is a version of my mother’s recipe. I replaced cider vinegar with pear vinegar because of its milder, sweet flavor. (You can purchase pear vinegar in health food stores, specialty food stores, and over the internet.) My family members enjoy these salads during our summer barbecues at the lake. Cucumber Salad With Fat Free Dressing 3 cups cucumbers, peeled, seeded, and sliced ½ cup fat free dressing 2 teaspoons shallots, minced Mix cucumbers, shallots, and dressing and let marinate 30 minutes in the refrigerator before serving. Dressing ¼ cup garlic-flavored vinegar ¾ cup vegetable stock, low-sodium © 2006 by the National Kidney Foundation, Inc. 1051-2276/06/1603-0023$32.00/0 doi:10.1053/j.jrn.2006.04.021
Journal of Renal Nutrition, Vol 16, No 3 ( July), 2006: p 287
2 teaspoons Dijon mustard ½ teaspoon salt-free seasoning (such as Frontier’s Veggie Pepper) Mix ingredients thoroughly. Shake well before pouring over salad. Dressing makes 1 cup. Nutrition Facts 4 servings per recipe, serving size ¾ cup, calories 165, total fat 4 g, saturated fat 0.0 g, monounsaturated fat 0.0 g, polyunsaturated fat 0.0 g, omega-3 fat 0.0 g, cholesterol 0.0 mg, calcium 23 mg, sodium 35.4 mg, phosphorus 30 mg, potassium 200.5 mg, total carbohydrates 4.1 g, dietary fiber 1 g, sugar 2.4 g, protein 1.1 g. Cucumber Salad With Pear Vinegar 2 cups cucumbers, peeled, seeded, and sliced ½ red onion, sliced very thin ½ cup pear vinegar ½ teaspoon sugar Marinate cucumbers, onion, vinegar, and sugar in an airtight container overnight in the refrigerator. Nutrition Facts 4 servings per recipe, serving size ½ cup, calories 130, total fat 0.2 g, saturated fat 0.0 g, monounsaturated fat 0.0 g, polyunsaturated fat 0.0 g, omega-3 fat 0.0 g, cholesterol 0.0 mg, calcium 15 mg, sodium 2.1 mg, phosphorus 21.7 mg, potassium 136.1 mg, total carbohydrates 3.8 g, dietary fiber 0.8 g, sugar 2.3 g, protein 0.6 g.
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Cucumber Salad Duane Sunwold Summer is such wonderful time of the year for just-picked, cool, refreshing cucumber salads. The first recipe is made with a fat-free salad dressing, and the second recipe is made with pear vinegar because of its sweeter, milder flavor. These are very refreshing side dishes to any summer meal. © 2006 by the National Kidney Foundation, Inc.
S
UMMER is such wonderful time of the year for cool, refreshing salads. The weather is warm and sunny, and people want to be outside in the fresh air. I know as a chronic kidney disease patient I always feel better if I can spend some time outside. I love to cook, but I do not want to be stuck in the kitchen cooking over a hot stove during the summer months. So for that reason I enjoy these two easy, refreshing cucumber salads. The first salad is made with a fat-free dressing, replacing oil with vegetable stock. The second salad is a version of my mother’s recipe. I replaced cider vinegar with pear vinegar because of its milder, sweet flavor. (You can purchase pear vinegar in health food stores, specialty food stores, and over the internet.) My family members enjoy these salads during our summer barbecues at the lake. Cucumber Salad With Fat Free Dressing 3 cups cucumbers, peeled, seeded, and sliced ½ cup fat free dressing 2 teaspoons shallots, minced Mix cucumbers, shallots, and dressing and let marinate 30 minutes in the refrigerator before serving. Dressing ¼ cup garlic-flavored vinegar ¾ cup vegetable stock, low-sodium © 2006 by the National Kidney Foundation, Inc. 1051-2276/06/1603-0023$32.00/0 doi:10.1053/j.jrn.2006.04.021
Journal of Renal Nutrition, Vol 16, No 3 ( July), 2006: p 287
2 teaspoons Dijon mustard ½ teaspoon salt-free seasoning (such as Frontier’s Veggie Pepper) Mix ingredients thoroughly. Shake well before pouring over salad. Dressing makes 1 cup. Nutrition Facts 4 servings per recipe, serving size ¾ cup, calories 165, total fat 4 g, saturated fat 0.0 g, monounsaturated fat 0.0 g, polyunsaturated fat 0.0 g, omega-3 fat 0.0 g, cholesterol 0.0 mg, calcium 23 mg, sodium 35.4 mg, phosphorus 30 mg, potassium 200.5 mg, total carbohydrates 4.1 g, dietary fiber 1 g, sugar 2.4 g, protein 1.1 g. Cucumber Salad With Pear Vinegar 2 cups cucumbers, peeled, seeded, and sliced ½ red onion, sliced very thin ½ cup pear vinegar ½ teaspoon sugar Marinate cucumbers, onion, vinegar, and sugar in an airtight container overnight in the refrigerator. Nutrition Facts 4 servings per recipe, serving size ½ cup, calories 130, total fat 0.2 g, saturated fat 0.0 g, monounsaturated fat 0.0 g, polyunsaturated fat 0.0 g, omega-3 fat 0.0 g, cholesterol 0.0 mg, calcium 15 mg, sodium 2.1 mg, phosphorus 21.7 mg, potassium 136.1 mg, total carbohydrates 3.8 g, dietary fiber 0.8 g, sugar 2.3 g, protein 0.6 g.
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