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)
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 |
Chop the sweet peppers and the celery very finely.
Prepare macaroni according to manufacturer's directions.
While the macaroni boils, heat some butter in a skillet (non-stick preferred)
Add the egg whites
Fold over the egg whites as soon as they are firm enough.
Fold over again to form and enveloppe.
Chop the egg whites into cubes.
Drain the macaroni into a bowl and toss all the ingredients together.
Serve as a side dish to you favorite sandwich or luncheon.
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