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
(Printable Recipe)
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.
4 comments:
Patatosalata ... How great is this, I learn a new word and a new way to make potato salad. I am definitely going to try this one.
We never see this great stuff in the great white north. My nephew was eating a pickle the other day - one of those that each pickle goes from the bottom of the jar to the top. I read the label and was horrified at 400 gm of sodium per 1/4 pickle. I'm constantly amazed at how ignorant people are to the terror of sodium
oops... I said gm...I meant ml
Giz, I know just what you mean. There's just so much salt in the so-called "food" available in grocery stores. I went out to lunch with a friend recently and was appalled as I watched her salt already seasoned french fries, coleslaw, and battered fish pieces. I've been with people who automatically salt the dishes they get from Chinese restaurants. What's wrong with their taste buds?
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