Substitute with a dash of herbs.
Use this blend in stir-fries with a bit of lemon juice or on any cooked vegetables, such as carrots, green beans or snow peas.
Erica Levy Klein, who lives in Princeton Junction, New Jersey, is the author of a series of low-calorie cookbooks, including Skinny Sauces, Skinny Chicken, and Skinny Spices (Chicago, Illinois: Surrey Books, 1993). The recipes in this article are adapted from the last, which includes fifty recipes for homemade blends.
Click here for the original article, Hold the Salt.
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