9,857 low sodium recipes

Classic Irish oatcakes are five-ingredient unleavened oat rounds bound with bacon fat and boiling water, baked thin and crisp. Traditional Irish breakfast or teatime bread.

Italian chocolate cookies with cocoa, cinnamon, cold coffee, and grape jelly in the dough. An old-world recipe with no eggs that makes a huge batch of soft, cakey cookies.

Thus fruit rolls are always welcomed in any place!

Vodka infused with toasted almonds, warm cinnamon, and almond extract transforms into a smooth homemade amaretto perfect for spiking coffee or drizzling over ice cream.

Grilled pasta salad with broiled zucchini and Spanish onion, roasted red peppers, penne, and red wine vinegar. Served warm or at room temperature in just 20 minutes.

Barley and cranberry dessert cooked in cranberry juice with raisins, cinnamon, lemon zest, and honey. A naturally sweet, whole grain treat served warm or cold with almost no fat.

Caribbean guacamole: a tropical twist on classic guac with diced avocado, sweet papaya, lime, red chiles, and toasted coconut, served with crisp bread points. Island sunshine on a cracker.

Mediterranean salad of torn lettuce and spinach chiffonade, sprinkled with toasted pine nuts, jewel-like pomegranate seeds and a simple olive oil lemon dressing. Ready in 15 minutes.

Old-fashioned cranberry conserve with raisins, diced orange pulp, and chopped nuts simmered until thick and jammy. A generous holiday preserve for gifting or spreading on toast.

A delicious pasta dish that's perfect for a light lunch or dinner when on the go.

Indian summer tomato salad dressed with spiced oil bloomed with cumin seeds, fennel seeds, and dried chili, finished with lime juice and fresh cilantro. A bright, aromatic side.

Crispy fried asparagus won tons stuffed with chopped asparagus and water chestnuts. A crunchy, golden appetizer ready in 25 minutes. Serve with soy sauce for dipping.

Ensalada de Nochebuena, a traditional Mexican Christmas Eve salad with oranges, bananas, beets, jicama, pineapple, peanuts, pomegranate seeds, and sugar cane on a lettuce-lined platter.

Traditional aioli is made only with olive oil and garlic via a mortar and pestle but you can use a food processor.

This unique sandwich cookie from Gerry Cofta of Milwaukee offers a classic flavor pairing of chocolate and raspberry.

Vegetarian wrap packed with sauteed sweet peppers, creamy goat cheese, sun-dried tomatoes, and peppery arugula finished with a splash of sherry vinegar. A fresh, no-cook-ahead lunch ready in minutes.