1	teaspoon, grated and finely chopped
1	teaspoon red bell peppers, 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:
1/4	cup vinegar
3	tablespoons water
1/2	cup oil

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. The mix can be stored in a sealed container indefinitely until needed. When ready to use, pour ¼ cup of vinegar into a cruet or jar.
3	Add 3 tablespoons of water, then add the dressing mix. Seal and shake vigorously. Add ½ cup of oil and shake until well blended