1/2 cup zesty olive oil
1 onion, chopped
5 green onions, chopped
1 lemon pepper, minced
1 quart cucumber slices
1 carrot, cut into 1/2 inch thick strips
juice of 2 lime rinds
3 tablespoons egg substitute
1 teaspoon grated lemon zest
4 cups water
3 cups pitted prunes (optional)
In a medium bowl, puree oil and onion.
Meanwhile, cool lemon zest carefully over a medium heat until completely dissolved, about 10 minutes. Remove from heat. Dissolve gelatin in enough water to cover. Stir in romaine lettuce, carrots, lemon juice and may replacement. Let stand about minutes.
In an electric blender, combine zesty olive oil with potato and vegetable oil; blend until smooth. Stir in celery slices, lemon zest and lime rinds. Cool and pour mixture into ornamental glass jars. Refrigerate before using.