Magazine article Nutrition Action Healthletter

Salt Mining: You'd Never Know That These Great-Tasting Makeovers of Tomato Sauce, Savory Rice, Salad Dressing, and Barbecue Sauce Have Far Less Sodium Than Their Traditional Counterparts. They Were Created by Nutrition Action Resident Food Maven Tamara Goldis

Magazine article Nutrition Action Healthletter

Salt Mining: You'd Never Know That These Great-Tasting Makeovers of Tomato Sauce, Savory Rice, Salad Dressing, and Barbecue Sauce Have Far Less Sodium Than Their Traditional Counterparts. They Were Created by Nutrition Action Resident Food Maven Tamara Goldis

Article excerpt

Best Dressed

Just mix the ingredients in a bowl. Each recipe makes 1 1/2 cups.

Balsamic Vinaigrette

1/3 cup chopped onion
3 garlic cloves, minced
1/4 tsp. freshly ground black pepper
3/4 cup balsamic vinegar
1/2 cup olive oil
2 Tbs. honey
2 Tbs. stone-ground mustard

PER SERVING (2 Tbs.)

Calories: 110

Total Fat: 10 g

Saturated Fat: 1 g

Fiber: 0 g

Sodium: 60 mg

Cholesterol: 0 mg

Carbohydrates: 6 g

Protein: 0 g

Citrus Vinaigrette

1 orange, peeled and chopped
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1/2 cup orange juice
1/4 cup grapefruit juice
1/4 cup lemon juice
1/4 cup olive oil
2 Tbs. honey
  Freshly ground black pepper

PER SERVING (2 Tbs.)

Calories: 70

Total Fat: 5 g

Saturated Fat: 1 g

Fiber: 0 g

Sodium: 10 mg

Cholesterol: 0 mg

Carbohydrates: 7 g

Protein: 0 g

Nice Rice

We used Health Valley Fat Free Chicken Broth in these two rice dishes. It has 390 milligrams of sodium per cup.

Herbed Brown Rice

1/4 tsp. ground cumin
2 1/2 cups lower-sodium, fat-free
      chicken broth
1 1/2 cups instant brown rice
3 Tbs. olive oil
2 garlic cloves, minced
1 Tbs. chopped fresh thyme
1 Tbs. chopped fresh rosemary
1 Tbs. chopped fresh sage
2 Tbs. chopped fresh chives
  Freshly ground black pepper

Combine the cumin and broth in a medium saucepan and bring to a boil. Add the rice, reduce the heat, cover, and simmer for 10 minutes. Combine the remaining ingredients and pour over the cooked rice, stirring to combine. Makes 6 servings.

PER SERVING (1/2 cup)

Calories: 160

Total Fat: 8 g

Saturated Fat: 1 g

Fiber: 1 g

Sodium: 170 mg

Cholesterol 0 mg

Carbohydrates: 18 g

Protein: 4 g

Curried Rice with Fruit

1 1/4 cups lower-sodium, fat-free
      chicken broth
1/4 cup chopped dried apricots
1/4 cup dried cranberries
1/4 cup raisins
2 tsp. … 
Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.