Monday, July 1, 2013

Good Season's Italian Dressing Mix

* Please read through this post before making the dressing mix. You need to dehydrate vegetables, and that takes preparation and time. You can read my post on dehydrating vegetables, by clicking the link.
I'm not a fan of bottled salad dressing. They taste like preservatives and plastic! They usually rot in the refrigerator, taking up valuable space.
I use the dehydrated vegetables, along with some other spices I have on hand to make my own Good Season's Italian Dressing.
The ingredients get taken for a whirl in the food processor.
Then stored in an airtight container. Instructions to make the dressing are on one side of the bottle.
The ingredients to make the mix are on the other. Printing labels makes it easier when the time comes to refill.
My favorite way to use this dressing is in my pasta salad recipe, which I will be sharing next.
1 (1.75 ounce) Package fruit pectin
1/3 Cup sugar
3 Tablespoons salt
1 Tablespoon dehydrated carrot
1 Tablespoon dehydrated green bell pepper
1 Tablespoon dehydrated red bell pepper
8 Teaspoons dried parsley flakes
8 Teaspoons garlic powder
4 Teaspoons onion powder
2 Teaspoons pepper
1 Teaspoon ground oregano
1 Teaspoon rosemary
1 Teaspoon thyme
To dehydrate vegetables: peel, grate and dice carrots, green and red bell peppers. Remove excess moisture from vegetables by pressing between paper towels. Scatter vegetables on large baking trays, lined with parchment paper. Bake in a convection oven at 170 degrees for 1 hour, stirring at the 30 minute mark. Lay trays out to dry, indoor or outdoors, until vegetables are completely dry. Combine all ingredients in a food processor. Store in an airtight container.


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