Tangy Macaroni Salad
  • 1 cup dry macaroni (100g)
  • 3" of celery, finely chopped (10g)
  • 1/8 red pepper, finely chopped (25g)
  • 1/3 cup egg whites (80g)
  • 1 tsp butter (5g)
  • 2 tbs light mayonnaise (55g)
  • 3 tbs cole slaw dressing (90g)
SPECIAL CONSIDERATIONS:
Macaroni salad, great for lunches or as a side-dish. Makes four portions. It can get a little too firm after refrigeration: add a bit of coleslaw dressing and toss to refresh.
 Nutritional information 
1/4 of the recipe (140g)
 Phosphorus (mg) 58 
 Potassium (mg) 119 
 Sodium (mg) 297 
 Protein (g) 5.8 
 Sugar (g) 6 
 Carbohydrates (g) 26 
 Water (mL) 95 
 Fibre (g) 1.0 
 Calories 239 
STEP 1: Chop the sweet peppers and the celery very finely.
STEP 2: Prepare macaroni according to manufacturer's directions.
STEP 3: While the macaroni boils, heat some butter in a skillet (non-stick preferred)
STEP 4: Add the egg whites
STEP 5: Fold over the egg whites as soon as they are firm enough.
STEP 6: Fold over again to form and enveloppe.
STEP 7: Chop the egg whites into cubes.
STEP 9: Drain the macaroni into a bowl and toss all the ingredients together.
STEP 10: Serve as a side dish to you favorite sandwich or luncheon.






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