Lemon-Rosemary Salt

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

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Nutritional Information

Amount per serving
  • Calories: 2
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 0.5g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 1255mg
  • Calcium: 5mg

Ingredients

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

Preparation

  1. 1. Combine all ingredients in a mini chopper; pulse 5 times or until well blended.
  2. Note: Table salt contains 2,360 milligrams of sodium per teaspoon. Kosher salt contains 1,881 milligrams of sodium per teaspoon.
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