The Super Diabetes Site

Tag: salads

  • Seasonal Heirloom Tomato Salad

    Seasonal Heirloom Tomato Salad

    How to Make Seasonal Heirloom Tomato Salad


    10 min prep time


    4servings


    10 tomato slices

    Print Recipe >

    Step-By-Step Instructions:

    1. Arrange the tomatoes on a platter in an overlapping style. Scatter the onion on top of the tomatoes.

    2. In a small bowl or liquid measuring cup, whisk the vinegar and oil. Drizzle the vinaigrette over the tomatoes. Sprinkle with the salt, pepper, and basil, and serve.

    Veggie Rich
    Low Carb
    Italian
    Salads
    Vegetarian
    Sides
    No Cook
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      10 tomato slices


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      165mg

      7%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        7g

    • Protein
      2g

    • Potassium
      470mg
      10%

    Ingredients

    fresh basil (thinly sliced)
    1/4 cup

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    olive oil
    1 1/2 tsp

    balsamic vinegar
    2 tbsp

    red onion (thinly sliced)
    1/2 whole

    tomato(es) (thinly sliced (about 10-12 slices each))
    4 med

  • Seared Duck Breast Salad

    Seared Duck Breast Salad

    How to Make Seared Duck Breast Salad

    This recipe featured in:

     


    15 min prep time


    20 min cook time


    4servings


    2 oz duck (without skin), 2 cups salad

    Print Recipe >

    Step-By-Step Instructions:

    1. With a sharp knife, make a crisscross pattern on the skin of the duck breasts; cooking with the skin helps retain the juiciness of the meat.
    2. In a cast-iron skillet over medium heat, sear the duck breasts, skin side down, for 12 to 15 minutes. Flip the duck and continue to cook for 5 to 6 minutes more—or longer, depending on your desired doneness. Remove the duck from the pan and tent with foil on a plate to keep warm.
    3. Add the romaine lettuce and radicchio to a bowl.
    4. In a small bowl, whisk together the vinegar, olive oil, mustard, salt, and pepper. Drizzle half of the dressing over the greens and toss to coat. Place the dressed greens on a serving platter. Arrange the orange sections on top of the greens.
    5. Remove the skin from the duck. Thinly slice the duck, then arrange the slices over the greens. Drizzle with the remaining dressing and garnish with the walnuts.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    French
    Salads
    Main Dish
    Lunch
    Holidays & Entertaining
    Dinner
    Foodie
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    Nutrition facts

    4 Servings



    • Serving Size

      2 oz duck (without skin), 2 cups salad


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        7g

    • Protein
      10g

    • Potassium
      505mg
      11%

    Ingredients

    walnuts
    2 tbsp

    orange (peeled and sectioned)
    1

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    coarse Dijon mustard
    1 tsp

    olive oil
    2 1/2 tbsp

    balsamic vinegar
    2 tbsp

    radicchio lettuce (torn)
    1 head

    romaine lettuce (chopped or torn)
    1 bunch

    duck breast (boneless, about 4 oz)
    2

  • Mixed Greens and Cranberry Salad

    Mixed Greens and Cranberry Salad

    How to Make Mixed Greens and Cranberry Salad


    15 min prep time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the 1 cup of cranberries to a food processor and pulse a few times to coarsely chop, or chop by hand. In a bowl, toss the cranberries with the sugar-stevia sweetener.
    2. Peel and section the oranges. Add the oranges and celery to the cranberries and gently toss; set aside.
    3. For the dressing: In a small bowl, whisk together the lemon juice, ginger, honey, and mustard. Slowly add the oil in a thin stream, whisking to emulsify. Whisk in the salt and pepper.
    4. Toss the mixed greens with 3/4 of the dressing. Add the greens to a shallow platter. Top the greens with the cranberry-orange mixture, red onions, and, if desired, whole cranberries as a garnish. Drizzle with the remaining dressing.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Lunch
    Holidays & Entertaining
    Foodie
    Dinner
    Salads
    Salad Dressings & Condiments
    Quick & Easy
    No Cook
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      105

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      95mg

      4%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        7g

    • Protein
      1g

    • Potassium
      205mg
      4%

    Ingredients

    red onion (very thinly sliced)
    1/4 cup

    mixed greens
    5 cup

    black pepper
    1/4 tsp

    sea salt
    1/4 tsp

    olive oil
    1/4 cup

    Dijon Mustard
    1/2 tsp

    honey
    1 tsp

    fresh ginger (finely grated)
    1 tsp

    lemon juice
    2 tbsp

    celery (thinly sliced)
    2

    orange
    2

    stevia
    1 tbsp

    fresh cranberries (plus more for garnish)
    1 cup

  • Grilled Romaine Hearts With Champagne-Mustard Vinaigrette

    Grilled Romaine Hearts With Champagne-Mustard Vinaigrette

    How to Make Grilled Romaine Hearts With Champagne-Mustard Vinaigrette


    5 min prep time


    3 min cook time


    4servings


    1/2 romaine heart

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat an outdoor grill to medium. Coat the grill rack with cooking spray.
    2. Slice each romaine heart in half lengthwise, keeping the root end intact.
    3. In a small bowl, whisk the vinegar, mustard, and garlic. In a thin stream, slowly add the olive oil, and whisk until the dressing is emulsified. Stir in the salt and black pepper.
    4. Add the romaine hearts to the grill, cut side down. Brush some of the vinaigrette over the romaine hearts. Grill, uncovered, for about 2 minutes. Using tongs, carefully turn the romaine hearts and brush with the remaining dressing; grill for 1 minute. Remove the romaine hearts from the grill and place on a plate to serve.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Veggie Rich
    Grilling
    Vegetarian
    Dinner
    Foodie
    Lunch
    Quick & Easy
    Salad Dressings & Condiments
    Salads
    Sides
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 romaine heart


    • Amount per serving



      Calories





      75

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      1g

    • Potassium
      185mg
      4%

    Ingredients

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    olive oil
    2 tbsp

    garlic (finely minced)
    1 clove

    Dijon Mustard
    1 tsp

    white balsamic or champagne vinegar
    1 1/2 tbsp

    romaine lettuce
    2 bunch

    nonstick cooking spray
    1

  • Braised Cabbage With Apples

    Braised Cabbage With Apples

    How to Make Braised Cabbage With Apples

    This sweet and savory dish uses seasonal apples and cabbage for a budget-friendly side vegetable. Great paired with a simple meat entree such as Apple Mustard Pork Chops.


    15 min prep time


    25 min cook time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil and butter in a large skillet over medium heat. Add the onion and apple, and sauté for about 3 to 4 minutes, just until the apple begins to soften. Add in the caraway seeds and sugar, and sauté for 1 minute.
    2. Add in the cabbage and toss with tongs, coating the cabbage with the apples and onion. Sauté for about 3 to 4 minutes.
    3. Add in the broth and apple juice, cover, and cook over medium heat for about 8 to 10 minutes, or until the cabbage is cooked through but tender. Sprinkle in the cider vinegar or lemon juice, and season with salt and pepper.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    Comfort Food
    Sides
    Salads
    Lunch
    Holidays & Entertaining
    Foodie
    Dinner
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      30mg

      1%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      1g

    • Potassium
      115mg
      2%

    Ingredients

    olive oil
    2 tsp

    butter
    1 tsp

    onion (diced)
    1/2

    Granny Smith or other tart apple (unpeeled and diced)
    1

    caraway seeds
    1/2 tsp

    sugar
    1/2 tsp

    shredded red cabbage
    3 cup

    low sodium chicken broth
    1/4 cup

    apple juice
    1/4 cup

    apple cider vinegar or lemon juice
    1 tbsp

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

  • Sun-Kissed Health Salad

    Sun-Kissed Health Salad

    How to Make Sun-Kissed Health Salad

    Creamy, crunchy, tangy, and loaded with protein – this salad has it all! Blending avocado into the dressing makes it rich and creamy, and the addition of citrus can make it feel like summer any time of year. Quinoa, edamame, and pepitas add protein, making this a hearty salad that would be great along side a sandwich or soup for lunch!

    Find this recipe and more in our cookbook Guilt-Free Comfort Favorites from the Mr. Food Test Kitchen. 


    30 min prep time


    20 min cook time


    6servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Make the citrus dressing: In a blender or food processor, blend olive oil, lemon juice, orange juice, 1/4 of the avocado, parsley, salt, and garlic until smooth. Set aside.
    2. In a large bowl, combine lettuce, tomato, quinoa, edamame, the rest of the avocado, and pepitas. Pour dressing over salad and toss gently. Serve immediately or chill until ready to serve.
    Veggie Rich
    Low Sodium
    Fiber Focused
    Comfort Food
    Vegetarian
    Vegan
    Sides
    Salads
    Salad Dressings & Condiments
    Lunch
    Gluten-Free
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    Nutrition facts

    6 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      105mg

      5%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        3g

    • Protein
      7g

    • Potassium
      490mg
      10%

    Ingredients

    olive oil
    2 tbsp

    lemon juice
    2 tbsp

    orange juice
    2 tbsp

    avocado (divided use, pitted, peeled, and diced)
    1 whole

    fresh parsley (stems removed)
    1/4 cup

    salt
    1/4 tsp

    garlic
    1 clove

    bibb or boston lettuce (cut into 1-inch pieces)
    1 head

    grape or cherry tomatoes (cut in half)
    1 cup

    quinoa (cooked according to package directions and cooled)
    1/2 cup

    frozen shelled edamame (cooked according to package directions)
    1 cup

    unsalted pepitas
    2 tbsp

  • Chopped Mexican Salad with Lime

    Chopped Mexican Salad with Lime

    How to Make Chopped Mexican Salad with Lime

    This fresh chopped salad is full of color! A citrus marinade drizzled over the vegetables brings them to life. Serve this salad as a lovely side dish or as an entree.


    15 min prep time


    8servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. To make the dressing, in a small bowl whisk together lime juice, olive oil, crushed red pepper flakes, garlic, and honey. Dressing is best served at room temperature.
    2. Spread lettuce evenly across a large serving platter. Arrange beans, jicama, corn, bell pepper, and avocados side by side on top of lettuce. Garnish with cheese. Cover and refrigerate until chilled, for at least 1 hour. Drizzle with dressing before serving.
    CKD Dialysis
    CKD Non-Dialysis
    Fiber Focused
    Kidney-Friendly
    Veggie Rich
    Mexican/Southwestern
    Dinner
    Gluten-Free
    Lunch
    Main Dish
    No Cook
    Quick & Easy
    Salads
    Sides
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        2.8g

        14%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      24g

      9%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        7g

    • Protein
      7g

    • Potassium
      510mg
      11%

    Ingredients

    lime juice
    1/2 cup

    olive oil
    1/4 cup

    crushed red pepper flakes
    1 tsp

    garlic (minced)
    3 clove

    honey
    1 1/2 tbsp

    romaine lettuce (chopped)
    6 cup

    black beans (rinsed and drained)
    15 oz

    jicama (peeled and chopped)
    1 cup

    corn (drained and rinsed)
    1 (15-oz) can

    red bell pepper (cored, seeded, and diced)
    1

    ripe avocados (peeled and diced)
    2

    reduced fat monterey jack cheese
    1/2 cup

  • Powerhouse Kale Salad

    Powerhouse Kale Salad

    How to Make Powerhouse Kale Salad

    A vegetarian, low-carb salad might not sound like a filling meal, but this powerhouse is loaded with protein and leafy greens that that will power you through your day. Main course salads like this are a great way to get more vegetables in your diet.

    Find this recipe and more in our cookbook Designed for One! To order directly from the American Diabetes Association, click here


    10 min prep time


    1serving


    4 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine all ingredients in a medium bowl and toss until well coated
    Fiber Focused
    Veggie Rich
    Gluten-Free
    Lunch
    Main Dish
    Quick & Easy
    Salads
    Vegetarian
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    Nutrition facts

    1 Serving



    • Serving Size

      4 cups


    • Amount per serving



      Calories





      320

    • % Daily value*

    • Total Fat
      23g

      29%

      • Saturated Fat
        5g

        25%
      • Trans Fats
        0g

    • Cholesterol
      200mg

      67%

    • Sodium
      440mg

      19%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        5g

    • Protein
      17g

    • Potassium
      819mg
      17%

    Ingredients

    baby kale and greens, such as Dole Power Up Greens
    3 cup

    hard-boiled egg (peeled and chopped)
    1

    grape tomatoes (halved)
    1/2 cup

    cucumber (sliced)
    1/2 cup

    red onion (chopped)
    1/4 cup

    Apple Cider Vinegar
    1 1/2 tbsp

    canola oil
    1 tbsp

    capers
    2 tsp

    dried oregano
    1/2 tsp

    salt
    1 pinch

    reduced fat swiss cheese (torn into small pieces)
    1 slice

  • Summer Main Dish Salad

    Summer Main Dish Salad

    How to Make Summer Main Dish Salad

    Let this hearty salad, featuring grilled sirloin steak, loads of vegetables, and a garlicky vinaigrette, take center stage at your table this summer!

    Find this recipe and more in our cookbook, Complete Month of Meals, where you can mix and match recipes to make meal planning easy! To order directly from the American Diabetes Association, click here.


    10 min prep time


    10 min cook time


    4servings


    3 oz meat; 1 1/2 tbsp dressing; 1 1/3 cup vegetables; and 1 cup greens

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook corn according to package directions.
    2. In a small saucepan, heat oil; add garlic and saute until brown.
    3. Remove from heat and cool; strain and reserve oil; discard garlic.
    4. In a large bowl, combine reserved oil, vinegar, mustard, pepper, and sugar. Add 1/2 teaspoon salt, if desired.
    5. Combine oil mixture with corn, sirloin, potatoes, green onions, carrots, and both kinds of peppers. Mix well, cover, and chill.
    6. Serve in a bowl lined with salad greens.
    Veggie Rich
    Fiber Focused
    Grilling
    Salads
    Main Dish
    Lunch
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      3 oz meat; 1 1/2 tbsp dressing; 1 1/3 cup vegetables; and 1 cup greens


    • Amount per serving



      Calories





      310

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0.2g

    • Cholesterol
      50mg

      17%

    • Sodium
      175mg

      8%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        7g

    • Protein
      30g

    • Potassium
      960mg
      20%

    Ingredients

    frozen corn kernels
    1 cup

    canola oil
    4 tsp

    garlic (sliced)
    3 clove

    red wine vinegar
    1/4 cup

    Dijon Mustard
    1 tbsp

    black pepper (to taste)
    1/4 tsp

    sugar
    1/4 tsp

    grilled sirloin
    12 oz

    cooked potatoes (cut into cubes)
    1 cup

    green onions (sliced)
    1 cup

    carrots (thinly sliced)
    1/2 cup

    red bell pepper (diced)
    1 cup

    green bell pepper (diced)
    1 cup

    salad greens
    4 cup

  • Cold Pasta Salad

    Cold Pasta Salad

    How to Make Cold Pasta Salad

    A cookout just isn’t the same without mom’s pasta salad, and NFL linebacker Dont’a Hightower would agree! The cold pasta salad recipe from Dont’a Hightower’s mother stands out because she uses whole wheat spaghetti noodles. ADA nutrition team member Shamera Robinson, RD, applauds this approach. “Adding whole grains into your recipes is a simple way to bump up your fiber intake. To give it a boost, we increased the fiber even more by doubling the chopped veggies.”

    “[I] definitely need whole grains to keep myself fueled, especially during workouts and the season. I enjoy mixing quinoa and brown rice into meals whenever I can to complement the protein,” says Hightower.


    20 min prep time


    0 min cook time


    12servings


    1 cup pasta salad

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook pasta according to directions on the box.
    2. While pasta is cooking, chop up all of the vegetables.
    3. Drain pasta and mix with the chopped vegetables.
    4. Add both dressings and salad supreme seasoning, and mix until combined.
    5. Chill and serve.
    Fiber Focused
    Comfort Food
    Vegetarian
    Quick & Easy
    Lunch
    Salads
    Sides
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    Nutrition facts

    12 Servings



    • Serving Size

      1 cup pasta salad


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      510mg

      22%

    • Total Carbohydrate
      40g

      15%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        5g

    • Protein
      7g

    • Potassium
      220mg
      5%

    Ingredients

    cucumber(s) (chopped)
    1

    green bell pepper (chopped)
    1

    grape or cherry tomatoes (halved)
    2 cup

    black olives (sliced, 4.25 oz, drained)
    1 can

    McCormick Perfect Pinch Salad Supreme Seasoning
    1/4 cup

    light Italian salad dressing
    1/2 cup

    light French salad dressing
    1/2 cup

    dry whole wheat spaghetti
    1 lbs