The Low Sodium Cookbook (17 page)

1. In a food processor, combine the water, lemon juice, vinegar, mustard, garlic, and pepper and process until well combined.

2. With the processor running, add the oil in a thin stream and process until the mixture is emulsified.

3. Serve immediately or cover and refrigerate the dressing for up to 1 week. Shake or whisk before serving to re-emulsify after refrigeration.

Sesame-Ginger Dressing

SERVES 6

SODIUM //
153 MG

LOW-FAT // QUICK

In addition to being full of vitamins and minerals, sesame seeds, which are among the oldest of condiments used by humans, contain a special type of fiber called lignans that can help to lower cholesterol. This quick, simple dressing is lovely on a salad with mixed greens, cucumbers, and avocado or anytime you want a salad with Asian flair.

½ cup rice wine vinegar

¼ cup water

2 tablespoons tahini

2 tablespoons sugar

1 (2-inch) length fresh ginger, peeled and roughly chopped

1 tablespoon low-sodium soy sauce

4 teaspoons canola oil

2 teaspoons dark sesame oil

1. In a food processor, combine all of the ingredients and process until well combined.

2. Serve immediately or cover and refrigerate the dressing for up to 1 week.

Roasted Beet Salad with Goat Cheese

SERVES 4

SODIUM //
286 MG

LOW-FAT // MAKE AHEAD

With their gorgeous red color and succulent texture, roasted beets add a touch of elegance to a simple salad. Of course, they are also full of antioxidants and vitamin C, making them as healthful as they are glamorous. Serve this salad as a first course followed by a healthful steak or lamb dish for your next dinner party.

1 pound beets

1 tablespoon vinegar

1 garlic clove, minced

½ teaspoon freshly ground pepper

2 tablespoons olive oil

¼ cup fresh mint, coarsely chopped

2 ounces goat cheese, crumbled

2 tablespoons crushed roasted unsalted pistachios

1. Preheat the oven to 375°F.

2. Trim the beets and wrap them in aluminum foil. Place the foil packet on a baking sheet and bake for 60 to 70 minutes, until the beets are tender. Remove the beets from the foil and allow to cool.

3. When the beets are cool enough to handle, slip the peels off the beets and discard them. Slice the beets into thin rounds.

4. In a medium bowl, combine the vinegar, garlic, and pepper. Add the oil and whisk until combined. Add the beets and toss to coat.

5. Marinate the beets in the bowl in the refrigerator for at least 4 hours or overnight.

6. To serve, arrange the sliced beets on a platter and sprinkle with the mint, goat cheese, and pistachios.

Baby Greens Salad with Ginger Dressing

SERVES 4

SODIUM //
225 MG

QUICK

This simple, quick salad is full of leafy greens and other healthful veggies like radishes, and the dressing is fortified with a kick of ginger. It is perfect on its own as a light snack or served alongside a spicy Asian stir-fry.

For the dressing:

3 tablespoons minced onion

2 tablespoons rice vinegar

2 tablespoons canola oil

1½ tablespoons finely grated peeled fresh ginger

1 tablespoon ketchup

1 tablespoon low-sodium soy sauce

1 teaspoon sesame oil

For the salad:

12 ounces mixed baby greens

½ medium red bell pepper, diced

½ medium cucumber, halved lengthwise and thinly sliced

4 radishes, thinly sliced

To make the dressing:

1. In a small bowl, whisk together the onion, vinegar, canola oil, ginger, ketchup, soy sauce, and sesame oil until well combined.

To make the salad: