Low Sodium Russian Salad
Indulge in a healthier twist on a classic favorite with this Low Sodium Russian Salad, a vibrant medley of fresh vegetables and crisp apple coated in a creamy, tangy, and low-sodium dressing. Packed with tender potatoes, carrots, green beans, and peas, this heart-friendly version of the traditional Russian Salad swaps out regular mayonnaise for a lighter mix of low-sodium mayonnaise and Greek yogurt, brightened with a splash of lemon juice. The addition of low-sodium dill pickles and freshly chopped parsley enhances both flavor and texture, making this salad a perfect choice for those looking to enjoy a flavorful yet low-sodium dish. Ready in just 35 minutes, this protein-packed, nutrient-rich salad is ideal as a refreshing side dish or a light meal. Serve it chilled for a delicious, satisfying experience that's both nourishing and diet-conscious.
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Recipe Information
Ingredients
- 2 medium Potatoes
- 2 medium Carrots
- 1 cup Frozen peas
- 1 cup Green beans
- 1 small Apple
- 3 small Low-sodium dill pickles
- 0.5 cup Low-sodium mayonnaise
- 0.5 cup Plain Greek yogurt
- 1 tablespoon Lemon juice
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley
Instructions
Peel and dice the potatoes and carrots into small, uniform cubes.
Bring a large pot of water to a boil. Add the diced potatoes and carrots to the boiling water and cook for about 10 minutes until tender but not mushy.
In the last 2 minutes of boiling the potatoes and carrots, add the green beans and peas to the pot.
Drain the vegetables and rinse them under cold water to stop the cooking process. Set aside to cool.
Core and dice the apple into small cubes. Chop the dill pickles into similar-sized pieces.
In a large mixing bowl, combine the cooled potatoes, carrots, peas, green beans, apple, and dill pickles.
In a small bowl, mix together the low-sodium mayonnaise, Greek yogurt, lemon juice, and ground black pepper.
Pour the dressing over the salad and gently toss to coat all ingredients evenly.
Adjust the seasoning with additional pepper or a touch more lemon juice if needed.
Finely chop the fresh parsley and sprinkle over the salad before serving.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
1194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 472 mg | 21% | |
| Total Carbohydrate | 165.7 g | 60% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 50.5 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3779 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
