Poppy seed dressing #2

Yield: 1 Servings

Measure Ingredient
1¼ cup Sugar
2 teaspoons Dry mustard
2 teaspoons Salt
⅔ cup Vinegar
3 tablespoons Onion juice
2 cups Salad oil
3 tablespoons Poppy seed

Mix sugar, mustard, salt & vinegar at medium speed. Add onion juice & stir thoroughly. Add oil (not olive oil) slowly, beating constantly & continue to beat until thick. Add poppy seeds & beat for a few minutes. Store in refrigerator, but not near freezing element. Serve over watermelon, canteloupe & honeydew melon balls. Makes about 3-½ cups.


From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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