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Good Season's Italian Dressing




Source of Recipe


internet


Recipe Introduction


You won't believe this... Your guests won't be able to tell the difference. I usually keep a few little bags of this dry mix already made up to have on hand.

I changed the original recipe that I found because it called for grating and chopping carrots and peppers and then drying them in the oven. Why do that? I have dehydrated soup greens in my cabinet (found in the spice area of your local supermarket)... so why not just grind them up? After all... it's carrots and peppers!


List of Ingredients




2 teaspoons dehydrated soup greens (found in the spice section of your market)
3/4 teaspoon lemon pepper
1/8 teaspoon dried parsley
1 teaspoon salt or salt substitute to equal 1 teaspoon of salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons sugar or sugar substitute to equal 2 teaspoons of sugar
1/8 teaspoon black pepper
2 teaspoons dry pectin (found in the canning section of your supermarket)It's used to make jams and jellies.
1 pinch dried oregano

Recipe



Mix all the spices in a mini food processor or spice grinder. Buzz until dehydrated soup greens are pulverized.

To make dressing:
1/4 cup vinegar
3 tablespoons water
1/2 cup oil

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.
Keep refrigerated.