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Categories:
carrot red bell pepper lemon pepper parsley flakes salt garlic onion powder sugar black pepper pectin ground oregano vinegar water oil
Viewed: 87 - Published at: 2 years agoIngredients
- 1 teaspoon carrot, grated and finely chopped
- 1 teaspoon red bell pepper, finely minced
- 34 teaspoon mccormick lemon pepper
- 18 teaspoon dried parsley flakes
- 1 teaspoon salt or 1 teaspoon salt substitute
- 14 teaspoon garlic powder
- 18 teaspoon onion powder
- 2 teaspoons sugar
- 18 teaspoon black pepper
- 2 teaspoons dry pectin
- 1 pinch ground oregano
- 14 cup vinegar
- 3 tablespoons water
- 12 cup oil
Method
- Place the carrot and bell pepper on a baking pan in an oven set on 250F for 45 to 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.
- The 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 add the dressing mix.
- Seal and shake vigorously.
- Add 1/2 cup of oil and shake until well blended.
