Email to HybridOwner      

Recipe Categories: LyndaLoo's HOME PAGEALCOHOLIC_DRINKS APPETIZERS ASIAN BAR_COOKIES BBQ BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES Burritos_Pitas_Tacos_Wraps CAKES CAKES_Using_Cake_Mixes CANDY_and_FUDGE CASSEROLES CHEESECAKES CHICKEN CHRISTMAS_RECIPES COOKIES COPYCAT CROCKPOT DESSERTS EASTER_RECIPES ETHNIC FISHandSEAFOOD FRUIT GAME_and_WILDFOWL GUESTBOOK_COMMENTS HAMandPORK HEALTHY_RECIPES HOLIDAY_RECIPES JAMSandJELLIES MAKE_IT_AT_HOME MISCELLANOUS MUFFINS_and_SCONES PASTA PIES PIZZA POTATOES RICE SALADandDRESSING SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS TARTS TIPS TURKEY VEGETABLES VEGETARIAN Weight_Watcher_Friendly

Good Seasons Italian Salad Dressing Mix




Source of Recipe


Todd Wilbur's Top Secret Recipes


List of Ingredients




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

Recipe



Place the carrot and bell pepper on a baking pan in the oven set on 250 degrees 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. 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 the dressing mix. Seal and shake vigorously. Add 1/2 cup of oil and shake until well-blended.


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