Save money on groceries. When added to vinegar, water, and oil, you get one of the best-tasting homemade instant salad dressings. The dry pectin can be found near the canning supplies in your supermarket. Source: www.TopSecretRecipes.com
- 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 or 1 teaspoon salt substitute
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon onion powder
- 2 teaspoons sugar
- 1⁄8 teaspoon black pepper
- 2 teaspoons dry pectin
- 1 pinch ground oregano
To make dressing
- 1⁄4 cup vinegar
- 3 tablespoons water
- 1⁄2 cup oil
- Place the carrot and bell pepper on a baking pan in an oven set on 250°F 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 ¼ cup of vinegar into a cruet or jar.
- Add 3 tablespoons of water, then add the dressing mix.
- Seal and shake vigorously.
- Add ½ cup of oil and shake until well blended.
Made this up and my family thought it was the real thing!! Good recipe!
My Cousin loves Good Seasons and she can't get it in Canada so I made some for her when I visited my parents this month. I had made 7 individual packages. I just lined up those little ziploc snack bags and went from there. No point in just doing one package. Had enough of the carrots and peppers to do 7. Drying the carrots worked out perfectly. The peppers on the other hand caused me a problem. I put them in the oven at the same time as the carrots but they just wouldn't dry. I even left them in after I took the carrots out but no way. So smart me thought I should put the oven up just a wee bit.....yeah well they dried alright...into a nice black color....But I was determined, so the next day I bought another red pepper and tried again. This time I only washed the outside of the pepper and removed all the seeds and stuff and chopped it small. But I put the oven at 200 and gave it 2 1/2 hours and it was perfect. Yippee..... The flavor of this dressing was absolutely delicious!! My Cousin couldn't stop raving about how she loved it and it was so good. Thanks so much for sharing your recipe Mille. Forgot to add that I only have the before picture, I totally forgot to take a picture when we made it for supper....
So good and easy to make! Waaaay lower in sodium than store-bought. I fill several jars with the mix and keep them on hand for last-minute mixing. To make it completely home made, I zest a lemon, dehydrate it, and add extra pepper.