- Toss vegetables (except the arugula) in olive oil and roast at 350˚F for approximately 45 minutes.
- Allow to cool.
- Combine roasted vegetables with arugula and remaining ingredients, and serve.
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Recipe developed by Chef Leslie Cairns
This salad is lovely as a side dish or a perfect light lunch served with fresh bread!
Calories: 79 KCal
Protein: 3.4 g
Carbohydrates: 6 g
Fibre: 2 g
Total Fat: 5 g
Sodium: 49 mg
Phosphorus: 72.6 mg
Potassium: 230.5 mg
Servings per recipe: 24
Serving size: 1/2 cup