Italian Dressing
1 tsp carrot, grated and chopped                1 tsp red bell pepper, finely minced
3/4 tsp lemon pepper                             1/8 tsp dried parsley flakes
1 tsp salt                                             1/4 tsp garlic powder
1/8 tsp onion powder                            2 tsp sugar
1/8 tsp pepper                                      2 tsps dry pectin
pinch ground oregano

Place the carrot and bell pepper on a baking pan in the oven set on 250 degrees for 45-60 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