5,759 low sodium recipes

Pistachio ambrosia salad mixes canned fruit cocktail, pineapple and mandarin oranges with pistachio pudding, sour cream and whipped topping. A retro potluck dessert in every shade of green.

French snail omelette with escargot simmered in fennel and fig leaf, then folded into a fluffy whipped-white omelette. A rustic Poitou farmhouse classic.

Fig and ricotta crostini with fresh basil ribbons and aged balsamic vinegar on toasted baguette. Elegant five-ingredient Italian appetizer ready in 20 minutes.

Lemon rosemary baked chicken on a bed of dried tomato bits, braised in lemon juice and chicken broth. A bright, herbaceous one-pan dinner with concentrated tomato flavor in every bite.

Mint macaroons with shredded coconut, chocolate chips, and peppermint extract in a crispy meringue base. Naturally gluten-free and light as air. Makes about 4 dozen.

Cucumber tea sandwiches with homemade mint mayonnaise, fresh lemon juice, and Dijon mustard. A 20-minute no-cook appetizer that yields 32 dainty bites for your next gathering.

Braised beef chuck pot roast in tomato juice and horseradish sauce with a splash of dry sherry. Slow-simmered until fork-tender with a tangy, savory gravy.

Angel food ice cream cake layered with vanilla ice cream and topped with sweetened fresh strawberries. A no-bake summer dessert that serves a crowd of 15 in 15 minutes of active prep.

Pumpkin chiffon pudding with canned pumpkin, evaporated skim milk, pumpkin pie spice, and whipped topping set with gelatin. A light, low-calorie no-bake dessert.

Creamy hearts of palm and leek soup blended silky smooth with whipping cream, topped with a fresh garnish of diced tomato, scallion, and hearts of palm.

Too good to be true? This delectable cake is made with caramels and chocolate chips has a rich taste to die for!

Chinese spring rolls with ground pork, cabbage, bean sprouts, and bamboo shoots in crisp fried egg roll wrappers. A classic takeout starter you can pull off at home.

Freezer-friendly molasses ginger cookie dough with warm spices. Slice and bake straight from frozen whenever cookie cravings hit.

Herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix once and store for months of French-inspired cooking.

Butternut squash casserole mashed with butter, brown sugar, egg, and evaporated milk, topped with toasted almonds. A sweet, custard-like side dish baked until set.

Gluten-free maple bean tarts with white kidney beans blended into a maple syrup and brown sugar filling, poured over raisins in bean-flour tart shells. Lower fat and naturally gluten-free.