If you suffer from stage 3 kidney disease and are totally lost with which salad dressings to purchase, there are a few good options for homemade. I Love salads! I love the crispness of them. I love the different blends of flavors. They are my go-to dish when I don't have the time or energy to cook.
The ingredient list on the back of the dressing bottles on the store shelves blows my mind into gears I didn't know existed. Life is confusing enough and I just need plain and simple from time to time. I love flavors like onion n garlic, onion being my favorite.
My mom would tell me stories of how when I was little, I would pull the onions she had planted in her small garden, roots and all, and try to eat them. Guess with me my love for them started early on in life. Needless to say, my taste buds still enjoy anything with them in it. Same goes for garlic. My husband being of Italian descent got me hooked on its spicy flavor early on.
The recipes I am sharing today are quick, easy, and great recipes that you can whip up right before serving your dinner salad. Just make sure all ingredients are refrigerated so the dressing is chilled enough.
For your salad base and your stage 3 kidney disease, opt for these safe kidney choices in vegetables.
Base greens: Iceberg, Romaine, Arugula, Butter lettuce (Bibb/Boston), Green Leaf.
Add Ins: Peeled cucumber, red /orange/ yellow bell peppers. radishes, red or green cabbage.
For flavor: Red or white onions, garlic, parsley, cilantro, dill.
Others to add: Cauliflower florets, shredded carrots, even celery Be careful of portion size though as even low potassium vegetables can contribute to higher levels if consumed in large quantities.
Consulting with a renal dietician as to your specific level requirements is always advisable. However, over the years I have never been referred to a Dietician even when requesting one. I was basically told to drink more water and avoid excess salt. So, I have researched and managed the best to my ability.
For stage 3 CKD focus on low sodium, potassium, and phosphorus. The following homemade dressing follows those guidelines and is just as good in taste as store bought and has a fraction of the ingredients and preservatives!
Oil & Vinegar dressing
1/4 cup olive oil
1/4 cup balsamic vinegar
1 clove garlic, minced
Pepper to taste
You can add a little Dijon mustard or Honey to taste if you like for added flavor
Lemon Herb Vinaigrette
1/3 cup olive oil
2 large lemons juiced (remove seeds)
1 tsp Dijon mustard
1/2 tsp honey
2 minced garlic cloves
black pepper to taste
Creamy Yogurt Dressing
1/4 cup plain Greek yogurt
1/4 cup buttermilk
1 T olive oil
2 T lime juice (seeds removed)
1/2 tsp garlic power
Optional/ fresh dill or basil
Honey Ginger Dressing
1/4 cup EVOO (olive oil)
2 T apple cider vinegar
2 T honey
2 teaspoons ginger paste
1 tsp Dijon mustard
Add everything into a small electric blender for about 30 seconds to a minute and place in refrigerator till use. * Note. Because the dressing has no preservatives it is best to use within a few days for best taste and freshness.
As always, I hope you enjoy! If you try the recipe, drop me a message and tell me what you think.
Till next post.
God bless,
Lee
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