What's wrong with these pictures? One picture has an open-face sandwich of deli sliced turkey accompanied by a dill pickle and some olives. The other picture has a BLT sandwich and some potato salad. Can any of this be low salt? Well, the amazing answer is, YES! It's all low sodium Let me break it down for you:
The open face sandwich was made with Columbus Reduced Sodium Herb Roasted Turkey Breast. The plain flavored turkey breast is available at Trader Joe's, but I bought a large package of the herb roasted at Costco. At 240 mg. sodium for 2 oz. turkey, that's not too bad for a deli meat.
The pickles are 100% sodium free. I bought them online and what a find they were. (Update: Although B & G no longer produces these pickles, Healthy Heart Market sells its own brand of unsalted dill and bread & butter pickles.) They have no salt in them, but they do have a touch of corn syrup. So they're a bit sweeter than regular dill pickles. Not as sugary as sweet pickles; slightly reminiscent of bread & butter pickles. But not even as sweet as those are. They've got a nice spicy kick to them too. And when you've haven't been able to eat pickles in over 2-1/2 years, boy, they sure taste good. I bought 2 jars and we're almost finished with the second one. I've got to order some more.
The olives are from Healthy Heart . They have 40 mg sodium per 5 olives.
The BLT is made with low sodium bacon. I'm able to find it at Costco, Safeway,and my local grocery store, Raley's. Depending on the brand, the sodium content can range from 110 mg. per slice to 173 mg. for two slices. So be sure to read the labels!
The potato salad is a family recipe with no mayonnaise at all. The lemon juice in the dressing makes up for any missing salt.
Patatosalata - Greek Potato Salad
Fresh, lively, and bursting with flavor. This salad brightens any meal and is a delicious alternative to the typical mayonnaise-laden versions.
2 – 2 ½ lbs. wax potatoes (white, Yukon Gold, or red)
½ cup extra virgin olive oil
Juice of 1- 2 large lemons (I love lemon, so I usually use three)
1 red onion, finely diced
1 cup finely chopped fresh parsley
1-2 teaspoons dried or fresh Greek oregano or dill (optional)
Finely chop onion and parsley. In a small bowl, combine olive oil, lemon juice; whisk together. In a large bowl combine oregano or dill (if used), parsley, salt, and onion. Mix well and set aside.
Wash potatoes well. Add potatoes to a large pot of boiling water. Cook potatoes at low boil for about 15 - 20 minutes, or until potatoes are just tender. Do not overcook. Drain water and let potatoes cool slightly to touch. (I steam the unpeeled potatoes with unsalted water now; they lose less flavor when the peel is intact & they're not boiled.)
When slightly cooled, peel and cut potatoes into slices or large dice (If desired, leave skin on red potatoes). Place potatoes in a bowl with onions & herbs; add dressing. Toss to coat. (I usually have some dressing left over.) Cover bowl and refrigerate for several hours or overnight. Stir every once in a while to redistribute dressing.