140 low salt recipes

It's quite easy to make your own honey mustard instead of buying one from the store. By making your own you control the sodium level as store bought usually has a huge amount of added salt.

Try this tantalizing chicken dish made with lemon juice and white wine.

Mushroom tomato basil frittata cooked gently on the stovetop, with crimini mushrooms sauteed in broth instead of oil and fresh basil stirred through the eggs. A light, low-calorie breakfast that comes together in about 20 minutes.

Perfect southern style collards made quick and easy. Simply kicked up with garlic and some pepper flakes.

Bitter winter greens made incredibly tasty. The collards are quickly braised to tame any bitterness then mixed with crispy prosciutto, garlic and cayenne pepper for a bit of kick and lemon for a bit of brightness. Healthy winter greens for a solid deep south down-home flair.

Our family all love mashed potatoes, we try different kinds of mashed potatoes, this herbed ones are very nice too.

Almost all my sauce is inside florets and around shrimps. I like it because broccoli florets taste delicious with the quite strong garlic flavor of the sauce.

Fluffy lemon verbena ricotta pancakes with whipped egg whites for lift and bright lemon zest. Ricotta drained overnight gives the batter a tender, soufflé-like texture worth the wait.

It tasted very refreshing and flavorful. The leftover was kept in the fridge and had it for brunch today, even better.

These potato cups are incorporated with feta and ricotta cheese. You can feel the chunks of feta in every spoonful.

Hot and sour mushroom soup with sliced mushrooms, bamboo shoots, rice vinegar, and white pepper, ladled over Japanese soba noodles. A 30-minute lighter take on the Chinese takeout classic.

This quick, light yet succulent herbed chicken piccata is an ideal week-night meal. Serve it with steamed rice or bread.

Light and flavorful vinaigrette goes well with any kind of greens or pasta salad.

Very excellent idea for cooking zucchini. Big surprise.

So easy to make, and the dish came out super tasty. Instead of green bell pepper, I used sweet red bell peppers, didn't have mint, so used fresh basil leaves instead. Yum.

This is the best lassagna I have ever tried, basil-pesto definitely gave the whole lasagna tons of tasty flavor, also used low-fat milk and cheese, reduced the amount of fat, but the sauce was still creamy, asparagus was tender-crispy between the layered creamy stuffed noodles.