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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (29g) Recipe makes 8 servings The following items or measurements are not included below: 3/4 teaspoon lemon pepper 2 teaspoons dry pectin |
||
| Calories 126 | ||
| Calories from Fat 122 | (96%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.6g | 20% | |
| Saturated Fat 1.8g | 8% | |
| Monounsaturated Fat 3.8g | ||
| Polyunsaturated Fat 7.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 291mg | 12% | |
| Potassium 3mg | 0% | |
| Total Carbohydrate 1.2g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 1.1g | ||
| Protein 0.0g | 0% | |
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SERVES 8 -10
Ingredients
- 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 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:
Directions
1
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.2
Combine the dried carrot and bell pepper with the other ingredients in a small bowl.3
The mix can be stored in a sealed container indefinitely until needed.4
When ready to use, pour ¼ cup of vinegar into a cruet or jar.5
Add 3 tablespoons of water, then add the dressing mix.6
Seal and shake vigorously.7
Add ½ cup of oil and shake until well blended.
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Browse similar recipes by category
- Course > Salads > Salad dressings
- Course > Condiments, etc. > Cooking Mixes
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > North American > United States > Southern
- Cuisine > North American > United States > Northeastern
- Cuisine > North American > United States > Western > Pacific Northwest
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Novelty > Copycat
- Occasion > Everyday
- Dietary > Diabetic
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Parris Original
On Jun 20, 2009
Wonderful, but I like mine a bit more zesty. I added an additional teaspoon of Italian Spice mix. We used it on a pasta salad! Everyone loved it. I will keep this recipe in my favorites for homemade mixes! Thanks.
From: mamat2u
On May 17, 2009
LOVED it my husband likes it much better than the powder mix! Thank you so much! I have tried so many recipes for this and only this one comes as close and is actually better!!!
From: luvmybge
On Mar 24, 2005
Tastes just like the real thing to me and I can adjust the salt to my liking. Instead of going through the trouble of drying carrots and peppers--I have dried carrots and pepper in my cabinet!! It's called DRIED SOUP GREENS. They worked great. I used a heaping tablespoon of them and chopped them up in the mini food processor along with the other ingredients. Worked like a charm. Thanks... luvmybge.
From: Mishkapett
On Mar 4, 2003
Made this up and my family thought it was the real thing!! Good recipe!
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