Dry - Italian Salad Dressing Mix

By BlueSchmoo

Ingredients

• 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

Preparation

Step 1

1. Place the carrot and bell pepper on a baking pan in an oven set on 250 degrees F 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.


Note: If you would like to make the dressing with less oil, follow step 3 above as directed, but substitute 1/4 cup of water and 1/4 cup of oil in place of the 1/2 cup of oil.