Folks on a low-sodium diet will fall for this salt substitute. I usually double the recipe because it beautifully seasons a variety of foods. —Peggy Key, Grant, Alabama
- 5 teaspoons onion powder
- 3 teaspoons garlic powder
- 3 teaspoons ground mustard
- 3 teaspoons paprika
- 1/2 teaspoon celery seed
- 1/2 teaspoon white pepper
- In a small bowl, combine all ingredients. Store in an airtight container for up to 6 months. Use to season meats or vegetables. Yield: about 1/4 cup.
Originally published as Zesty Salt Substitute in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p83
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