Facts and Figures
|
| Servings |
6 |
| Preparation Time |
|
| Cooking Time |
20 minutes |
| Key Nutritional Value |
Calories 45Cal
Phosphorus 15mg
Potassium 25mg
Protein 1g
Sodium 10mg
|
Ingredients
|
| mixed vegetables |
1 can (1 lb.) (450 g) |
| spaghetti |
1/2 lb. (225 g) |
| hard cooked eggs, sliced |
3 |
| stalks celery, 1/4 (.5 cm) inch slices |
2 |
| pepper |
1/8 tsp. (.5 ml) |
| garlic powder |
1/8 tsp. (.5 ml) |
| mayonnaise or salad dressing |
1/3 cup (80 ml) |
| vinegar |
1 Tbsp. (15 ml) |
| |
|
Instructions
|
Marinate cucumber slices and onion rings in lemon juice or vinegar. Add sugar, if desired.
Drain vegetables.
Cook spaghetti in unsalted water, drain and rinse with cold water.
Add vegetables, eggs, and celery to spaghetti.
Combine spices, mayonnaise, and vinegar.
Pour dressing on spaghetti mixture and mix lightly.
Chill for several hours.
Please check with your own renal dietitian or healthcare professional that the dish is suitable for you.
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