Jamie's Low Sodium Cranberry Spinach Salad

Jamie's Low Sodium Cranberry Spinach Salad
Low Sodium Recipe Ingredients

• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

Low Sodium Recipe Instructions

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving...enjoy the low sodium salad recipe !
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Lisa's Low Sodium Grapefruit and Avocado Salad

Lisa's Low Sodium Grapefruit and Avocado Salad
Low Sodium Recipe Ingredients

• 2 pink grapefruit, peeled and sectioned
• 1 large ripe avocado - peeled, pitted, and diced
• 1 cup alfalfa sprouts
• 1 lemon, juiced
• 3 tablespoons olive oil
• 1 pinch salt
• 1 pinch ground black pepper

Low Sodium Recipe Instructions :
Arrange 1/4 of the grapefruit sections and 1/4 of the diced avocado decoratively on a salad plate. Top with 1/4 cup of sprouts. Repeat with remaining grapefruit sections, avocado, and sprouts to make 4 salads.
Mix lemon juice, olive oil, salt, and black pepper in a small bowl; drizzle dressing over each salad.
Enjoy the low sodium salad !
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Low Sodium Recipe: Okra & Chickpea Tagine

Low Sodium Recipe: Okra & Chickpea Tagine
Low Sodium Recipe Ingredients

• 1 pound fresh or frozen okra, stem ends trimmed, cut into 1/2-inch pieces
• 10 sprigs fresh cilantro, plus more leaves for garnish
• 2 tablespoons extra-virgin olive oil
• 1 red bell pepper, finely diced
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1/2 teaspoon ground ginger
• 1/2 teaspoon freshly ground pepper
• 3 plum tomatoes, diced, or 1 cup drained canned diced tomatoes
• 1/2 cup vegetable broth, or reduced-sodium chicken broth
• 3/4 teaspoon ground cumin
• 1 15-ounce can chickpeas, rinsed
• 3/4 teaspoon salt
• 1 teaspoon harissa, (see Ingredient Note) or hot sauce, or to taste

Low Sodium Recipe Ingredients

Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain.
Tie cilantro sprigs together with kitchen string.
Heat oil in a tagine dish set over a heat diffuser or a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon.
Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in harissa (or hot sauce). Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired....enjoy this low sodium recipe !
Low-sodium recipes: almond-and-apricot-biscotti-ingredients.

Low Sodium Recipe: Chicken & Fruit Salad

Low Sodium Recipe Chicken & Fruit Salad
Low Sodium Recipe Ingredients

• 1/4 cup reduced-fat sour cream
• 3 tablespoons fruit-flavored vinegar
• 4 teaspoons sugar
• 1 1/2 teaspoons poppy seeds
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 8 cups mixed salad greens
• 2 cups sliced cooked chicken breast, (see Tip)
• 2 cups chopped melon, such as cantaloupe and/or honeydew
• 1/4 cup chopped walnuts, toasted (see Tip)
• 1/4 cup crumbled feta cheese

Low Sodium Recipe Instructions

Whisk sour cream, vinegar, sugar, poppy seeds, salt and pepper in a large bowl until smooth. Reserve 1/4 cup of the dressing in a small bowl. Add the mixed greens to the large bowl and toss to coat. Divide among 4 plates and top with chicken, melon, walnuts and feta. Drizzle each portion with 1 tablespoon of the reserved dressing.
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