10,000 low sodium recipes

Frozen fruit punch made with mashed bananas, crushed pineapple, maraschino cherries, and orange juice, then broken into icy chunks and topped with ginger ale and white wine. A slushy, fruity party punch.

Fruity gazpacho with blended tomatoes, peaches, apple, blackberries, cucumber, and yellow bell pepper in vegetable stock. A chilled summer soup with fresh fruit and no cooking required.

Orange champagne cocktail made with chilled champagne, ginger ale, and fresh orange juice, topped with floating strawberries for a bubbly brunch or party punch.

This recipe was a wonderful mix of fruity flavors that were not too sweet. I love mango and these are very very good!

Savory poached carp simmered in a sweet-tart broth of red onion, white wine vinegar, and lemon, served hot or chilled as a traditional jelled fish with beet horseradish.

Now you can enjoy spaghetti for lunch with this quick and simple recipe that will brighten up your days at work.

New Mexico chile salve is a simple spice paste of ground green chile, hot paprika, coriander, and oil. Rub it on beef, pork, or poultry before grilling for bold Southwestern heat.

No-cook spaghetti with raw tomato sauce, fresh basil, garlic, and extra-virgin olive oil. Served at room temperature, this Italian summer pasta is ready in 40 minutes.

Fat-free tomato onion dressing blended with sauteed sweet onion, herb vinegar, basil, poppy seeds, celery seeds, and dill. A light, tangy salad dressing with no oil.

Greek vegetable stew baked in layers with eggplant, zucchini, okra, green beans, and fresh tomatoes. A hearty one-pot vegetarian main seasoned with garlic and basil.

Blended red pepper pasta sauce made with sweet bell peppers, onions, garlic, and fresh basil. Oil-free, vegan, and ready in 45 minutes with vibrant color and flavor.

Roasted red pepper sauce with charred peppers, sweet roasted garlic and fresh basil. Three-ingredient pantry sauce that elevates pasta, pizza, sandwiches and grilled meats.

Pickled shallots in red wine vinegar with bay leaf and thyme. Crunchy, rosy-pink no-cook refrigerator pickle that brightens salads, sandwiches, and cheese boards.

Pink pickled shallots in red wine vinegar with pink peppercorns, mustard seed, and thyme. Refrigerator pickle that turns brilliant rosy pink and keeps for months.

Moroccan-style sauteed eggplant, zucchini, peppers, and tomatoes served room temperature on lettuce with olive oil and lemon. A vibrant, crisp-tender vegetable appetizer with a spicy kick.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.