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Low Salt Easter Dinner Menu: A Delightful Low Sodium Spring Dinner for Six

It’s especially important to find ways for the entire family to celebrate the special times like Easter with a meal that’s both healthy and full of traditional favorites. Choose from these and listen to the compliments to the cook!

Deviled Eggs

  • 6 eggs, hard-cooked, cooled, shelled
  • 1/4 cup low-fat or fat free mayonnaise
  • 2 tablespoons sweet pickle relish (optional)
  • 1 tsp prepared horseradish (optional)
  • 2 tablespoons finely chopped onion or onion powder (not onion salt)
  • 1 tablespoon prepared yellow mustard
  • paprika or finely chopped chives, for garnish

Cut eggs in half lengthwise, and remove yolks to a small bowl. Set whites aside. Mash the yolks with the mayonnaise, adding each condiment/seasoning to taste. Spoon mixture back into egg whites and sprinkle with paprika or chopped chives. 12 servings, approx. 60 mgs sodium each.

Salmon Toasts

(May also be served as dip with low-salt crackers like Hint of Salt Wheat Thins® or Triscuits®.)

  • 1 tall can salmon, drained
  • 1 (8 oz.) pkg. cream cheese, softened to room temperature
  • 1 tsp. horseradish
  • 1 tsp. lemon juice
  • Dash garlic powder
  • Dash lemon and pepper seasoning
  • 2 tsp. grated onion
  • Eight slices Wonder Bread® Small white bread, toasted and quartered in triangles

Drain salmon well, turn out into a small mixer bowl, and mash with a fork, removing any visible bones. Add softened cream cheese, horseradish, lemon juice, onion and seasonings. Mix on low speed until well blended. Toast bread and cut off crusts; cut into triangles. Spread 1 scant tablespoon of mixture onto each toast; or, serve in a bowl with crackers. 140 mgs approx per 1 oz serving of spread, 25 mgs per toast triangle.

Lamb Chops

  • One chop per person, approx. 6 oz. each.

Pan sear in unsalted butter and olive oil, or broil in oven. Season with fresh-ground black pepper. Garnish with fresh parsley, serve with mint jelly on side. Approximately 148 mgs of sodium per chop.

A Variety of Side Dishes are Possible

  • Fresh Asparagus, steamed, sprinkled with a little lemon juice, and served with unsalted butter and black pepper
  • Whipped Potatoes – one medium potato per person, quartered, boiled until fork-tender. Mash, and then using electric mixer, whip with unsalted butter, light cream and season with black pepper and dust with chopped chives.
  • New Peas – steamed and served with a dusting of nutmeg
  • Green Onions – cleaned, trimmed and served with any of the Mrs. Dash™ seasonings, like onion and herb, for dipping.

Lemon Curd Tarts with Fresh Berries

  • 6 Individual tart shells, phyllo cups, sponge cake shells, or one larger shell (9″)
  • 1 pint fresh raspberries or blueberries, washed and chilled
  • Whipped cream (optional) on side for self-serving

Lemon Curd for filling

  • 3/4 cup fresh lemon juice
  • 4 large eggs
  • 1 2/3 cups granulated sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter

In a medium mixing bowl, beat the eggs and sugar together. Add the lemon juice and mix. Pour into medium saucepan and add the butter. Stir constantly over medium heat, until boiling. Remove from heat. Let cool. (Lay a sheet of cling-wrap on the surface of the custard to prevent a “skin” from forming). Spoon into tart shells just before serving. Top with fresh berries, and serve the whipped cream on the side for guests to help themselves. Sponge cake has about 144 mgs of sodium per 2 oz. serving, phyllo has about 137 mgs per 1 oz. serving. One-sixth of a 9″ baked pie shell has about 167 mgs. of sodium.

Decorate the table with colored Easter eggs, fresh daffodils, and invite the guests to come together in celebration.

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