The Super Diabetes Site

Tag: salad dressings & condiments

  • Avocado Lime Salad Dressing

    Avocado Lime Salad Dressing

    How to Make Avocado Lime Salad Dressing


    5 min prep time


    12servings


    2 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. In a blender or food processor, puree all ingredients until smooth. Add more water if you would like a thinner dressing.

    2. Store in a jar with a tight fitting lid or other airtight container in the fridge for up to 7 days.

    Low Carb
    Salad Dressings & Condiments
    Vegetarian
    No Cook
    Gluten-Free
    Quick & Easy
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    Nutrition facts

    12 Servings



    • Serving Size

      2 tbsp


    • Amount per serving



      Calories





      25

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      50mg

      2%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      1g

    • Potassium
      70mg
      1%

    Ingredients

    avocado (pitted and peeled)
    1

    Plain Nonfat Greek yogurt
    1/4 cup

    water
    1/2 cup

    fresh cilantro (leaves and stems)
    1/4 cup

    lime juice
    3 tbsp

    garlic (minced)
    1 tbsp

    salt
    1/4 tsp

  • Roasted Red Pepper Tomato Sauce

    Roasted Red Pepper Tomato Sauce

    How to Make Roasted Red Pepper Tomato Sauce

    Tomatoes are high in potassium, meaning tomato sauce is usually off limits for someone managing kidney disease on a low potassium diet. This kidney-friendly sauce replaces half the tomatoes with roasted red peppers for a lower potassium sauce that can be used on pasta, pizza, or as a replacement for tomato sauce in recipes. And, it tastes great! You can use store bought roasted red peppers (look for the lowest sodium option) or roast red bell peppers at home. You can easily double or triple this recipe to make a larger batch and freeze some for later.
     


    10 min prep time


    4servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place peppers and garlic in food processor or blender and process until smooth. Add tomato sauce, olive oil and Italian seasonings. Process until well blended. Ready to use on pizza, pasta or as a replacement for tomato sauce in recipes. May be refrigerated up to 3 days or frozen until ready to use.

    Kidney-Friendly
    CKD Dialysis
    CKD Non-Dialysis
    Comfort Food
    Easy Pantry Recipes
    Salad Dressings & Condiments
    Vegetarian
    Vegan
    No Cook
    Gluten-Free
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      40mg

      2%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      1g

    • Potassium
      132mg
      3%

    Ingredients

    crushed red pepper flakes
    1/4 tsp, or to taste

    Italian seasoning
    1 tsp

    low sodium tomato sauce
    1/2 cup

    garlic
    1 clove

    roasted red peppers (drained)
    1/2 cup

  • Salt-Free Cajun Seasoning

    Salt-Free Cajun Seasoning

    How to Make Salt-Free Cajun Seasoning

    Store-bought cajun seasoning can contain over 1000mg of salt per teaspoon! This salt-free blend provides the same cajun flavors, but you can control how much salt goes in the final dish. You could used this seasoning on chicken, fish, or other seafood, sprinkled on steamed or roasted vegetables, or as a seasoning for popcorn. The possibilities are endless!


    5 min prep time


    20servings


    1 tsp

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine all ingredients together. Store in an airtight container.

    Kidney-Friendly
    Low Sodium
    CKD Dialysis
    CKD Non-Dialysis
    Comfort Food
    Salad Dressings & Condiments
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    Nutrition facts

    20 Servings



    • Serving Size

      1 tsp


    • Amount per serving



      Calories





      5

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      0g

    • Potassium
      34mg
      <1%

    Ingredients

    paprika
    2 tbsp

    garlic powder
    1 tbsp

    onion powder
    1 tbsp

    black pepper
    2 tsp

    cayenne pepper
    2 tsp

    dried thyme
    2 tsp

    dried oregano
    2 tsp

  • Almost Smooth Salsa

    Almost Smooth Salsa

    How to Make Almost Smooth Salsa

    Are you a smooth or chunky salsa lover? If you like your salsa smooth, then blend until smooth. If you like your salsa chunky, then skip the blending altogether.

    Find this recipe and more in The Create-Your-Plate Diabetes Cookbook, by Toby Amidor, MS, RD, CDN, FAND

     


    15 min prep time


    12servings


    2 tbsps

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the tomatoes, bell pepper, onion, jalapeño, and cilantro
      to a medium bowl. Add the lime juice, olive oil, salt, and black
      pepper. Toss to evenly coat.
    2. Using an immersion blender, blend until almost smooth,
      leaving some chunks in the salsa.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Mexican/Southwestern
    Gluten-Free
    Holidays & Entertaining
    Quick & Easy
    Salad Dressings & Condiments
    Sauces
    Snacks
    Vegan
    Vegetarian
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    Nutrition facts

    12 Servings



    • Serving Size

      2 tbsps


    • Amount per serving



      Calories





      15

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0.2g

        1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      45mg

      2%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      0g

    • Potassium
      65mg
      1%

    Ingredients

    roma (plum) tomatoes (diced)
    2

    green bell pepper (diced)
    1/4

    red onion (diced)
    1/4

    jalapeño pepper (seeded, veins removed, diced)
    1/2

    chopped fresh cilantro
    3 tbsp

    lime juice
    1 tbsp

    olive oil
    1 tbsp

    salt
    1/4 tsp

    black pepper
    1/8 tsp

  • Spinach and Orange Salad

    Spinach and Orange Salad

    How to Make Spinach and Orange Salad

    This fresh salad will taste perfect any time of the year, but may be especially welcome in the fall or winter, when citrus is more plentiful and other produce is in short supply.


    15 min prep time


    2servings


    1 cup salad with 2 tablespoons dressing

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium salad bowl, toss together the spinach, celery, mushrroms, onion, and orange sections.
    2. In a small bowl, whisk together the remaining ingredients except the pumpkin seeds. Drizzle over the salad. Toss to combine. Garnish with the pumpkin seeds.
    Low Sodium
    Veggie Rich
    Cooking for 1 or 2
    Dinner
    Lunch
    No Cook
    Quick & Easy
    Salad Dressings & Condiments
    Salads
    Sides
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    Nutrition facts

    2 Servings



    • Serving Size

      1 cup salad with 2 tablespoons dressing


    • Amount per serving



      Calories





      105

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      115mg

      5%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        9g

    • Protein
      4g

    Ingredients

    baby spinach
    1 cup

    sliced celery
    2 tbsp

    small button mushrooms (sliced)
    2

    red onion (halved and separated into rings)
    1 slice

    orange (peeled and sectioned)
    1/2

    orange juice
    2 tbsp

    lemon juice
    1 tbsp

    olive oil
    1 tsp

    lower sodium soy sauce
    1 tsp

    honey
    1 tsp

    ground ginger
    1/8 tsp

    black pepper
    1/8 tsp

    pepitas
    1 tbsp

  • Brazilian Guacamole

    Brazilian Guacamole

    How to Make Brazilian Guacamole

    With so many colors and flavors dancing together, this guacamole is a party on your tongue! Use this as a dip for fresh vegetables or tortilla chips, or add it to sandwiches and wraps. It tastes delicious the day you make it, and it gets even better the day after, when all the flavors blend. The result is refreshing and so very satisfying.


    15 min prep time


    13servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Refrigerate for at least 3 hours so that flavors can develop but remove from the fridge at least 20 minutes before serving.
      Chef’s Tip: Cut the other half of the bell peppers and cucumber into sticks to serve with the guacamole for dipping
    2. Cut the avocados in half, remove the pits and scoop the flesh out of their shells. Dice or mash the avocado and add it to the vegetables. Slowly add the olive oil and fold everything together.
    3. Combine the garlic, scallions, red onion, bell peppers, cucumber and tomato and toss well. Season with the soy sauce, salt and pepper, parsley and clinatro and fold well.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Latin American
    Salad Dressings & Condiments
    Quick & Easy
    No Cook
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    13 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      135mg

      6%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      1g

    • Potassium
      220mg
      5%

    Ingredients

    olive oil
    1/2 cup

    ripe Hass avocados
    2

    fresh cilantro (chopped)
    1/4 cup

    fresh parsley (chopped)
    1/4 cup

    lower sodium soy sauce
    1 tbsp

    black pepper
    1/2 tsp

    salt
    1/2 tsp

    plum tomato (seeded and finely diced)
    1

    English cucumber (peeled, seeded, and finely diced)
    1/2

    yellow bell pepper (finely diced)
    1/2

    red bell pepper (finely diced)
    1/2

    green onion (scallion) (chopped)
    1

    garlic (finely minced)
    1 clove

  • Chicken Salad Sliders

    Chicken Salad Sliders

    How to Make Chicken Salad Sliders

    This lightened-up version version of chicken salad uses tangy Greek yogurt and light mayonnaise along with other healthy, flavorful ingredients! For a lower carb meal, serve this chicken salad on lettuce leaves instead of slider buns.


    20 min prep time


    6servings


    1 slider

    Print Recipe >

    Step-By-Step Instructions:

    1. Mix all ingredients except buns and tomato in a medium mixing bowl.
    2. Serve 1/3 cup chicken salad on each slider bun topped with 1 tomato slice.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Kid Friendly
    Salad Dressings & Condiments
    Lunch
    Holidays & Entertaining
    Dinner
    Appetizers
    Sandwiches
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    Nutrition facts

    6 Servings



    • Serving Size

      1 slider


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        9g

    • Protein
      18g

    • Potassium
      340mg
      7%

    Ingredients

    cooked chicken (chopped)
    2 cup

    celery (finely diced)
    1 stalks

    red onion
    2 tbsp

    dried cranberries
    1/3 cup

    sliced almonds (unsalted)
    2 tbsp

    Plain Nonfat Greek yogurt
    1/4 cup

    light mayonnaise
    1/4 cup

    Dijon Mustard
    1 tsp

    lemon (juiced)
    1/2

    fresh ground black pepper
    to taste

    whole-wheat slider buns
    6

    tomato(es) (cut into 6 slices)
    1 med

  • Triple Citrus Vinaigrette

    Triple Citrus Vinaigrette

    How to Make Triple Citrus Vinaigrette

    This zesty citrus vinaigrette is perfect for summer salads, marinated vegetables, or any protein. Serve with Grilled Chicken Salad with Candied Pecans.


    10 min prep time


    16servings


    1 tablespoon

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine all ingredients in a blender and process until smooth. Pour into a bowl, cover, and chill.
    2. Store in an airtight container in the refrigerator for up to one week.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Salad Dressings & Condiments
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    Nutrition facts

    16 Servings



    • Serving Size

      1 tablespoon


    • Amount per serving



      Calories





      20

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      55mg

      2%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        2g

    • Protein
      0g

    • Potassium
      25mg
      <1%

    Ingredients

    fresh ginger (peeled and grated)
    2 tsp

    lower sodium soy sauce
    1 tbsp

    Dijon Mustard
    1 tbsp

    honey
    1 tbsp

    olive oil
    1 tbsp

    lemon juice
    2 tbsp

    grapefruit juice
    1/3 cup

    fresh-squeezed orange juice
    1/4 cup

  • Yogurt Mustard Dressing

    Yogurt Mustard Dressing

    How to Make Yogurt Mustard Dressing


    5 min prep time


    5servings


    1 Tbsp.

    Print Recipe >

    Step-By-Step Instructions:

    1. Whisk all ingredients together in a small bowl. Cover and refrigerate for up to 3 days.
    Low Sodium
    Low Carb
    Salad Dressings & Condiments
    Sauces
    Vegetarian
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    Nutrition facts

    5 Servings



    • Serving Size

      1 Tbsp.


    • Amount per serving



      Calories





      30

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      55mg

      2%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g

    • Protein
      1g

    Ingredients

    salt and pepper to taste (not included in nutrition analysis)
    1

    lime juice
    1 tsp

    Dijon Mustard
    2 tsp

    olive oil
    1 tbsp

    fresh parsley (minced)
    2 tbsp

    Plain Nonfat Greek yogurt (nonfat)
    3 tbsp

  • Winter Salad With Champagne Vinaigrette and Pomegranate

    Winter Salad With Champagne Vinaigrette and Pomegranate

    How to Make Winter Salad With Champagne Vinaigrette and Pomegranate


    15 min prep time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, whisk together the vinaigrette ingredients and set aside.
    2. For the salad, divide the greens among 6 serving plates. Sprinkle the greens with the pomegranate seeds, blue cheese, and pistachios. Drizzle with the vinaigrette.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    French
    Salads
    Vegetarian
    Salad Dressings & Condiments
    Lunch
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      2g

    • Potassium
      150mg
      3%

    Ingredients

    pistachios (chopped)
    1 tbsp

    blue cheese
    2 tbsp

    pomegranate seeds
    1/2 cup

    salad greens
    6 cup

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    honey
    1 tsp

    fresh chives (minced)
    2 tsp

    lemon juice
    1 tbsp

    champagne vinegar
    2 tbsp

    walnut or olive oil
    1/4 cup