Here's a clone for the instant dressing mix you buy in the little .7-ounce packets. When added to vinegar, water and oil, you get one of the best tasting instant salad dressings around. But what if you can't find the stuff, or it is no longer sold in your area, as I've heard from so many? Or maybe you want to save some money and make a bunch? Just use this recipe below to make as much dry mix as you want, and save it for when you need instant salad satisfaction. I've used McCormick lemon pepper in the recipe here because it contains lemon juice solids that help duplicate the taste of the sodium citrate and citric acid in the real thing. The dry pectin, which can be found near the canning supplies in your supermarket, is used as a thickener, much like the xanthan gum in the original product. 1 teaspoon carrot, grated and
chopped 1. 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. Tidbit Check out the e-mail tips and notes for this recipe. Please
do not distribute, publish or display this recipe without
permission. |