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–+ servings

Cranberry Apple Walnut Salad

Overhead angle of a kidney-friendly, low sodium fall salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 329kcal
Author Anthony Valentine, Kidney-Friendly Chef

Equipment

  • 1 Large mixing bowl
  • 1 Cutting Board
  • 1 Chopping knife

Ingredients

  • 8 oz Green or Red leaf lettuce, rough chopped
  • 1 Apple
  • ½ cup Walnuts
  • ¼ cup Dried cranberries

Vinaigrette

  • ⅓ cup Extra-virgin olive oil
  • 2 tbsp Balsamic vinegar
  • 1 tbsp Dijon mustard
  • 2 tsp Maple syrup Optionally you can use honey or agave

Instructions

  • Make the vinaigrette and set aside.
  • Add lettuce, apples, walnuts, cranberries, and the vinaigrette to a large mixing bowl and toss to combine. Serve immediately.
  • NOTE: If you don't plan to eat the salad right away, leave the dressing out and add it when you're ready to eat.

Nutrition

Serving: 0.25of recipe | Calories: 329kcal | Carbohydrates: 20g | Protein: 3g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Sodium: 61mg | Potassium: 250mg | Fiber: 3g | Sugar: 14g | Vitamin A: 4229IU | Vitamin B1: 0.1mg | Vitamin B2: 0.1mg | Vitamin B3: 0.5mg | Vitamin B5: 0.2mg | Vitamin B6: 0.2mg | Vitamin C: 8mg | Vitamin E: 3mg | Vitamin K: 84µg | Calcium: 47mg | Copper: 0.3mg | Folate: 38µg | Iron: 1mg | Manganese: 1mg | Magnesium: 37mg | Phosphorus: 78mg | Selenium: 2µg | Zinc: 1mg
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