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
Combine all into a single packet,
Makes 1 Mix
If you want a complete dry mix, you can dehydrate the carrot and bell pepper by placing them on a baking sheet and putting them in the oven at 250F for about an hour. Make sure the pieces are completely dry (but not browned) before adding them to your mix. (Alternatively, if you happen to have a food dehydrator, you can use that instead!)
Pour 1/4 cup of vinegar into a cruet or jar; Add 3 tablespoons of water, then 1 pkg of dressing mix. Shake well to combine. It's best if made at least an hour prior to using so the veggies have a chance to rehydrate.
Seal and shake vigorously. Add 1/2 cup of Canola oil and shake until well blended.