Lower the Salt and Keep the Taste

| Source: Boar's Head Boar's Head

MISSION, KS--(Marketwire - February 1, 2010) - (Family Features) -- Lowering your sodium intake is a smart component to any healthful eating plan. With a little salt sense, it's easy to create foods that taste good without reaching for the salt shaker. The key to reducing the amount of salt in a meal is to use high quality ingredients -- from whole foods to simple spices. Products that are lighter in sodium allow the individual character of a food to shine through. Beef tastes like beef. Chicken tastes like chicken.

When there's no time to cook, consider the wide range of lower sodium ready-to-eat foods available today. Boar's Head, makers of quality deli products, offers lower sodium choices including meats, poultry, artisanal cheeses and beef frankfurters that are rich in natural flavors, proteins and essential nutrients.

For instance, two ounces of Boar's Head Lower Sodium Turkey Breast (340 mg per 2 ounces) paired with two ounces of lower sodium cheese (35 mg per 2 ounces), lettuce and tomato on whole-grain bread, provides nutrition and flavor at a fraction of the recommended cap of under 2,400 milligrams of sodium per day. For salads, lower sodium roast beef works well with a yogurt dressing accented with the taste of garlic and poppy seeds. 

Roast Beef and Vegetable Salad with Garlic Yogurt Dressing
Servings: 4

Dressing:
1 cup fat-free plain yogurt
1 medium clove garlic, minced
2 tablespoons olive oil
1 tablespoon poppy seeds

Salad:
6 cups mix of salad greens with radicchio
3 green onions, green tops only trimmed and cut into 1/2-inch pieces
1/2 medium cucumber, sliced into thin rounds
4 ounces or more cherry tomatoes
1 pound (1/2-inch-thick pieces) Boar's Head Deluxe Low Sodium Top Round
  Roast Beef, cut julienne style
1/2 pound (1/2-inch thick piece) Boar's Head Lower Sodium Provolone
  Cheese, cut julienne style

In a small bowl, mix the yogurt with the garlic and slowly whisk in the oil; set aside.

In a salad bowl, mix the lettuce with the green onions, cucumbers, and tomatoes and toss lightly with a little of the dressing to moisten. Add the roast beef and cheese. Toss with more of the dressing. Transfer to serving individual plates; sprinkle with poppy seeds and serve. Add more tomatoes if desired, for color.

For more recipes and a free "Launch Your Own Assault on Salt" brochure, visit boarshead.com.

Roast Beef and Vegetable Salad with Garlic Yogurt Dressing