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Paprika-Herb Rub

:  July/August 2011

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A simple combination of herbes de Provence, paprika, salt and pepper makes a flavorful rub for chicken, or try it with steak or tofu.


Paprika-Herb Rub Recipe

Makes: About 2 tablespoons, for 4 servings

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low carbohydrate | Low saturated fat | Low cholesterol | Heart healthy | Healthy weight | Diabetes appropriate | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 tablespoon herbes de Provence (see Note)
  • 2 teaspoons paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper

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Preparation

  1. Combine herbes de Provence, paprika, salt and pepper in a small bowl.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container for up to 3 months.
  • Note: Herbes de Provence is a mixture of dried herbs commonly used in the south of France. You can find commercial mixtures in well-stocked supermarkets and in the bulk spice section at some natural foods stores and/or gourmet markets. To make your own, mix 1 tablespoon each (or equal proportions) dried thyme, rosemary, oregano, marjoram and savory in a small jar. If desired, add a pinch of dried lavender and crushed aniseed.

Nutrition

Per serving: 6 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 0 g protein; 1 g fiber; 141 mg sodium; 34 mg potassium.

Carbohydrate Servings: 0


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Recipe Categories

Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
4
Preparation/ Technique
No-cook
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Make ahead instructions
Quick (total 30 min. or less)
Vegan
Vegetarian
Type of Dish
Sauce/Condiment, marinade/rub
Publication
July/August 2011
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