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Nutrients per serving

  • Calories  174
  • Protein  2 g
  • Carbohydrates  10 g
  • Fat  14 g
  • Cholesterol  0 mg
  • Sodium  112 mg
  • Potassium  250 mg
  • Phosphorus  50 mg
  • Calcium  33 mg
  • Fiber  1.9 g

Renal and renal diabetic food choices

  • 1-1/2 vegetable, low potassium
  • 3 fat

Carbohydrate choices


Helpful hints

  • Adjust portion size to 1/2 cup for a lower potassium serving (167 mg).
  • Leftovers will keep well in the refrigerator for 3 days.

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What's everyone saying?

11 Comments | Average User Rating:
Fresh Vegetable Marinade
mecl316 says:

This is terrific! It's a little time-consuming to prepare, but it makes a lot! And it gets better *every* day. I'd extend the length of time it keeps to a week. The last time I made it, we got busy and didn't make real dinners for a few days. I figured I'd have to throw it out, but I tasted it first. It was even better than the last time we had had it! It's an easy and tasty way to get our veggies. Thanks!

Jun. 04, 2018, 6:02 PM
Fresh Vegetable Marinade
glrussell says:

My family has seen the results of how the DaVita recipes have helped me with my health and have asked me to start including them in my cooking. They, too, want to be healthy and watch their kidney's health. Don't you just love it. Dietitian comment: Yes! We love hearing about how our recipes have helped!

Feb. 07, 2018, 10:54 AM
Fresh Vegetable Marinade
Cinbrat says:

Is the dressing on the salad when leftovers are put in the fridge? I'm not sure if I should only put the dressing on the veggies just before I serve them. Dietitian comment: Yes you can store leftovers I the marinade.

Oct. 06, 2016, 12:08 PM
Fresh Vegetable Marinade
SherSher says:

What type of vinegar is being used? Dietitian comment: We used white vinegar but cider or red wine vinegar or unseasoned rice vinegar are good options too.

Nov. 23, 2015, 10:20 AM
Fresh Vegetable Marinade
lizzydew says:

Couple questions: does it change the nutrition (or renal diet suitability) to substitute red for green peppers? And are there other allowed spices instead of mustard? It looks good! Dietitian comment: You can exchange any color of bell pepper--nutrition content is very similar. The mustard is not necessary--substitute with oregano, basil or your favorite salt-free herb seasoning blend.

Sep. 29, 2015, 9:50 AM
Fresh Vegetable Marinade
JimmieL says:

I will be omitting the salt all together. Rather be salt free. Because if my kidney function. Suppose too be no more than 1/8 tsp no more than 1500 mg a day.. Also 1/2 cup canola oil and,no poppy seed,for me maybe chia seeds instead! Also 1/4 cup Splenda sugar.

Jul. 14, 2014, 4:44 AM
Fresh Vegetable Marinade

This is one of my favorite recipes!

Jul. 10, 2014, 7:11 AM
Fresh Vegetable Marinade

Wonderful! The only thing I will change next time is using red pepper instead of green to give it a bit more color.

Jul. 05, 2014, 5:33 AM
Fresh Vegetable Marinade
gary2013 says:

marinated can green beans, where's the veggies ??? Dietitian comment: Oops[INVALID]gremlins strike again! The recipe has been restored.

Feb. 05, 2013, 10:30 AM
Fresh Vegetable Marinade
worldvuu says:

We keep these veggies in the fridge topping lettuce salad with a spoonful in place of salad dressing. I substitute 1 medium onion cut in half rings for the mushrooms and green pepper. I also cut the oil to 1/2 cup and the dry mustard to 1 tsp. I eliminate the poppy seeds as they get under the false teeth :> Dad loves these veggies and I took it to potluck receiving great comments. As a short cut I bought California blend frozen veggies (cauliflower, broccoli, and cut carrots) and dumped them in -- quick and easy!

Aug. 07, 2010, 9:30 AM
Fresh Vegetable Marinade
DeeLo says:

This is so good that I make it for pot-luck luncheons and people ask for the recipe. I substitute green onion and red pepper for personal preference.

Jun. 01, 2008, 1:39 PM

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