DIRECTIONS:
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Place the carrot and bell pepper on a baking pan in the oven set on 250F
for 45 to 60 minutes, or until all of the small pieces are completely dry,
but not browned.
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Combine the dried carrot and bell pepper with the other ingredients in
a small bowl.
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Mix can be stored in a sealed container indefinitely until needed.
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When ready to use, pour 1/4 cup of vinegar into a cruet or jar.
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Add 3 tablespoons of water, then the dressing mix.
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Seal and shake vigorously.
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Add 1/2 cup of oil and shake until well-blended.
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