Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/balsamic-vinaigrette/

Balsamic Vinaigrette

Balsamic Vinaigrette

Chef Kris Gaudet

Photo credit – Kris Gaudet

Balsamic Vinaigrette

Ingredients

  • 1 Tbsp Honey
  • ¼ Cup Oil
    (canola or grapeseed oil will not solidify in fridge)
  • ¼ Cup Balsamic vinegar
  • 1 Tsp Garlic clove
  • 1 Tbsp Dijon mustard

Directions

Place all ingredients in food processor and blend for 3-4 minutes until thoroughly emulsified. Alternatively, you can place all ingredients in a jar and shake vigorously.

Nutrient Analysis

  • Calories: 156.3 KCal
  • Protein: 0.3 g
  • Carbohydrates: 7.7 g
  • Fibre: 0.2 g
  • Total Fat: 13.8 g
  • Sodium: 94 mg
  • Phosphorus: 9.39 mg
  • Potassium: 33.03 mg

Renal Diet Nutrient Analysis

Servings per recipe: 4

Serving size: 40 g

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup