Salmon Rice Salad

Seasonal Cooking for Renal Patients, reprinted with permission from the University of Alberta Hospital

Salmon Rice Salad

This is a light and nutritious dish, perfect for days when you have a smaller appetite!

Ingredients

  • ½ cup (125 mL) rice, uncooked
  • ¼ cup (50 mL) French dressing
  • ¼ tsp (1 mL) pepper
  • 1 tbsp (15 mL) onion, finely chopped
  • ½ cup (125 mL) cucumber, sliced
  • 1 tsp (5 mL) horseradish
  • ½ tsp (2 mL) celery seed
  • ½ cup (125 mL) celery, chopped
  • 1 cooked egg, chopped
  • ½ cup (125 mL) salmon, low sodium, drained

Directions

To cook rice, place in a saucepan with 2 cups (500 mL) water.
Cover and bring to a boil. Lower to a simmer until rice is cooked, 15 to 20 minutes.
Remove from pan and let sit covered for 15 minutes.
Add the French dressing to the hot cooked rice.
Cool to room temperature and add remaining ingredients.
Mix lightly.
Chill at least one hour before serving.

Nutrient Analysis

Calories: 236 g

Protein: 8 g

Carbohydrates: 22 g

Fibre: .7 g

Total Fat: 13 g

Sodium: 145 mg

Phosphorus: 130.5 mg

Potassium: 183 mg

Renal Diet Nutrient Analysis

Servings per recipe: 4

Serving size: 1/2 cup

Renal and Diabetic Exchanges

1 protein
1 1/2 starch
1/2 vegetable

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