1 t carrot,grated and chopped
1 t red bell pepper,finely
-minced
3/4 t McCormick lemon pepper
1/8 t parsley flakes,Dried
1 t salt
1/4 t garlic powder
1/8 t onion powder
2 t sugar
1/8 t pepper
2 t dry pectin
1 pn oregano,Ground
1. 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.
2. 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.
3. 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. Serves 8-10.
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