3/4 teaspoon lemon pepper
1/8 teaspoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons sugar
1/8 teaspoons black pepper
2 teaspoon dry pectin (a thickener found in the canning section of the store)
pinch ground oregano
1) Combine all ingredients thoroughly in a small bowl. Extra mix should be stored in a sealed glass container indefinitely until needed.
2) To make salad dressing, pour 1/4 cup vinegar into a jar or dressing cruet. Add 3 Tablespoons of water and one portion of the dressing mix. Shake vigorously with the top or lid firmly in place. Add 1/2 cup oil and shake until completely blended. Makes 8-10 servings.
**** I like to use extra virgin olive oil for the oil in this recipe. It makes the dressing a bit of a yellow color, but I think it is worth the extra health benefits of the olive oil.