Lemon-Rosemary Salt

recipe
One teaspoon of this herb-enhanced salt has 600 milligrams less sodium than a teaspoon of kosher salt. So if you're seasoning a dish serving four with 1 teaspoon of this blend, for example, you shave 150 milligrams of sodium per serving. Vary the rinds and herbs used; try grated orange rind and fresh thyme or grated lime rind and cilantro for other combinations.

Yield:

2 tablespoons (serving size: 1 teaspoon)

Recipe from

Cooking Light

Nutritional Information

Calories 2
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 0.5 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 1255 mg
Calcium 5 mg

Ingredients

8 teaspoons grated lemon rind (about 2 large lemons)
4 teaspoons kosher salt
1 teaspoon finely chopped fresh rosemary

Preparation

1. Combine all ingredients in a mini chopper; pulse 5 times or until well blended.

Note: Table salt contains 2,360 milligrams of sodium per teaspoon. Kosher salt contains 1,881 milligrams of sodium per teaspoon.

August 2009
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