Serves 8 to 10

1 teaspoon carrot, grated and chopped
1 teaspoon red 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 pepper on a baking sheetin 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 pepper with the other ingredients in a small bowl.

(This mixture can be stored in a sealed container indefinitely until needed).

When ready to use, mix 1/4 cup of vinegar into a container with a lid. Add 3 tablespoons of water, then the dressing mix.

Seal and shake vigorously. Add 1/2 cup of oil and shake until well-blended.