1 teaspoon carrot, grated and chopped
1 teaspoon red bell pepper, finely minced
3/4 teaspoon lemon pepper
1/8 teaspoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons sugar
1/8 teaspoon pepper
2 teaspoons Sure Jell (dry pectin)
pinch ground oregano
Place the carrot and bell pepper on a baking pan in the oven set on 250 degrees for 45-60 minutes, or until all of the small pieces are completely dry, but not browned.
Combine the dried carrot and bell pepper with the other ingredients in a small bowl.
Mix can be stored in a sealed container indefinitely until needed.
When ready to use, pour 1/4 cup of vinegar into a cruet or jar.
Add 3 tablespoons of water, then the dressing mix.
Seal and shake vigorously.
Add 1/2 cup of oil and shake until well-blended.
If you would like to make the dressing with less oil, replace the last 1/2 cup of oil with 1/4 cup of water and 1/4 cup of oil
Posted by Cathy in TX