1 teaspoon carrot, grated and 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 granulated sugar
1/8 teaspoon pepper
2 teaspoons dry pectin
Pinch ground oregano
Place the carrot and bell pepper on a baking pan in the oven set on 250 degrees 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.
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.
Serves 8 to 10.