White Bread Dressing

The RenalTracker Team

October 8, 2019

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Nutrient Analysis

Low-phosphorus recipe; Makes 4 servings

Sodium	129 mg
Protein	2 g
Potassium	77 mg
Phosphorus	30 mg
Calcium	35 mg
Calories	107 kcal
Fat	6 g
Water	60 g
Carbohydrates	11 g

Adds flavor and value to any kind of salad of your choice. Makes use of left-over breads. Scroll down to learn how to make this renal diet salad dressing.

Ingredients

	QTY	UNIT	FOOD ITEM
1)	2	tbsp	margarine
2)	1/4	cup	chopped onions
3)	1 1/2	cup	plain bread crumbs or 3 slices bread, crumbled
4)	1/4	cup	chopped celery
5)	1	tsp	poultry seasoning
6)	1/4	tsp	garlic powder
7)	1/4	cup	unsalted chicken broth

Directions

1. Melt margarine in a small skillet. Add onions. Stir until onions are tender.

2. Add bread crumbs, stirring constantly to prevent scorching.

3. Remove from heat. Add celery, poultry seasoning, garlic powder and chicken broth.

4. Blend well. Place in a small baking pan.

5. Bake for 30 minutes at 375ºF.

6. If dressing appears too dry, add water as needed.