Italian Salad Dressing



1 teaspoon carrot, grated and finely chopped
1 teaspoon red bell pepper, finely minced
3/4 teaspoon McCormick 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 black pepper
2 teaspoons dry pectin
pinch ground oregano


1. Place the carrot and bell pepper on a baking pan in an oven
set on 250 degrees for 45 to 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 to10.