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Topic: low sodium help needed-especially salad dressing  (Read 799 times)
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bookstorebabe
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« on: April 02, 2007 10:18:03 PM »

I really need a couple of good recipies for low or no salt salad dressing.Someone in the family has ungodly high blood pressure,even with medication,and bottled stuff is loaded with sodium.
Also,the good old cream of mushroom soup?Even the low(ha!) sodium version isn't, and the family actually likes tuna cassarole.I use it in a bisquick recipe for chicken pot pie,also. Could one just make a white sauce and add chopped sauted mushrooms? Any ideas?
Nothing fancy,I know,but sometimes you want comfort food. Thanks.
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Tara1979
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« Reply #1 on: April 02, 2007 10:42:49 PM »

from: http://www.megaheart.com/kit_creativesaladdressing.html

Creative Salad Dressing


This is one you can play with. Adjust the quantities of each or all of the ingredients until you get to the flavor you like the best. Works well with any lettuce salad. Add walnuts or raisins or onion slices to make it even more exciting.
Serves 4
 
Nutritional Information
Sodium Per Recipe: 27.9 mg
Sodium Per Tablespoon: 1.73 mg

Makes 16 Tablespoons


Calories: 82
Sodium: 1.74mg
Fiber: 0.14g
Cholesterol: 0mg
Calcium 5.284mg
Iron .157mg
Potassium 26.8mg
Total Fat: 6.8g
Saturated fat: 0.9g
Monounsaturated fat: 5g
Polyunsaturated fat: 0.6g
Vitamin K:

 
Ingredients



1/2 cup white balsamic vinegar (1.2mg)
1/2 cup extra virgin olive oil (trace)
1/4 cup packed brown sugar (21.5mg)
1 tablespoon fresh rosemary (.44mg)
4 cloves garlic, minced (2mg)
1 fresh lemon, juice from (.47mg)
1/4 cup cranberry raisins (2.25mg)


Directions

Blend together in a food processor, store in refrigerator.

--------------

More recipes here:

http://www.recipestation.com/salad-recipes.htm
http://www.chfpatients.com/rec/rec0.htm
http://www.drgourmet.com/specialdiets/lowsodium.shtml
http://cooksrecipes.com/category/low_sodium.html

Hope you will find something usefull at these sites!
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bookstorebabe
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« Reply #2 on: April 04, 2007 09:34:16 PM »

Thanks-looks good! Just bookmarked your post so I can check out those sites.
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« Reply #3 on: April 04, 2007 09:39:41 PM »

You could try making a white sauce with strong mushroom stock to get the mushroom flavor... I am not sure how authentic it would be, though. Try it!

Look into modifying asian type salad dressings, with sesame and soy sauce and rice vinegar. They are yummy, and I've seen health food restaurants use shakers of sea vegetables and sesame to replace salt shakers, so it might give the dressing some salty substance.
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myfeet
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« Reply #4 on: April 06, 2007 03:06:24 PM »

my SO has high blood pressure too. (he apparently only ate fast food till I came along a few years ago and hbp isn't easy to reverse.... he quite smoking and took meds..its still high)
any ways
this isnt a salad dressing but thought I'd share.
Campbells has a "ready-to-serve" soup line that is low sodium our fav flavor is tomato with tomato pieces they have a couple others. so we love this stuff it's 90mg per serving which is one can. not a typo 90mgs and it tastes good!

the ther tip I thought of when I was this thread was that Wylers brand has no sodium instant bouillon its loose not in cube form I often use this in the place of broth because the organic stuff in the carton, that still has some sodium has a short shelf life once opened and well we all know about the canned stuff.

I cant think of any more low sodium tips but if any more come to mind I will post them...I hope they help Undecided
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nellum
« Reply #5 on: April 06, 2007 05:30:41 PM »

My favourite salad dressing goes as follows:
1/2 c. olive oil
1/2 c. red wine vinegar
1 teaspoon dijon mustard
a bit of pepper and a tiny bit of sugar

The entire dressing has 115 mg of sodium... and that's for over a cup! 

My mom is extremely sensitive to salt, so we avoid it pretty much all the time.  When you buy bread, check the sodium content.  Some are surprisingly high.  We also found a brand of canned mushrooms (great for chili, soups, etc.) that are packed with no salt!  There are lots of options out there, but they do require some searching.  Also consider making pasta sauce in large quantities and then freezing it in smaller portions so you don't resort to canned when you don't have time.  And cook your pasta with no salt in the water, you probably won't even notice!
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myfeet
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« Reply #6 on: April 10, 2007 06:44:08 PM »

yeah bread is horrible! I couldn't believe it.
and sometimes the "all natural" stuff is worse than the cheap stuff you really have to watch the labels, and serving size.

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may1em
« Reply #7 on: April 20, 2007 05:19:16 PM »

I bought one of the good seasons salad dressing cruets a while back. They're designed to be used with their very salty dressing mix packets, but you can make your own stuff in them too. They're nice because they have lines on the side for vinegar, water, and oil, so the proportion always winds up right. I usually use balsamic or wine vinegar, water, honey, spices, and olive oil. I'll also throw in a chunk of garlic too big to come out the spout and then take it out a few days later.

Tonight I came up with a different recipe, though, that I'm excited about.

Maple mustard vinaigrette:
2 T apple cider vinegar
1/4 t mustard powder
1/4 t paprika
1/2 t maple (NOT PANCAKE) syrup
1 T water
4 T extra virgin olive oil

1. Put everything except the oil in a small jar. Put lid on and shake.
2. Add oil. Put lid on and shake.
3. Pour on salad.
4. Eat salad.

It doesn't make a lot but it's good. The maple and mustard flavors are very subtle. It would probably work with honey too.

Really, all you need for a basic dressing is oil and vinegar. Some spices and a tiny amount of something sweet to hold it together help, but the quality of the oil and vinegar and getting the right proportions helps more than anything. That's where the cruet comes in handy - it's hard to mess up with the oil/vinegar mix. And if you're planning on adding strong spices, use a milder vinegar.
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