Poppyseed dressing-texas home cooking
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Sugar |
| ¼ | cup | Honey |
| ¼ | cup | White vinegar |
| 2 | tablespoons | Fresh lemon juice |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Grated onion |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Paprika, optional |
| 1 | cup | Oil, canola or corn |
| 1 | tablespoon | Poppy Seeds |
Directions
In a food processor or with a mixer, combine all the ingredients except the oil and the poppyseeds. Pour in the oil and continue mixing until the dressing is thick. Drizzle the dressing over Grapefruit-Avocado Salad or another fruit salad. Refrigerated, the dressing keeps for a couple of weeks. If it separates, process or mix it again before using.
NOTE: This dressing, an integral part of Helen Corbitt's grapefruit and avocado creation, and today appears in many other Texas fruit-flavored salads.
Helen Corbitt is a reknowned Texas chef who worked at Neiman Marcus Zodiac Room, Dallas, Texas. She introduced the state to fresh herbs, fish that wasn't deep-fried, pepper mills, and olive oil.
Recipe from Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison. ISBN 155832-058-X (cloth) and ISBN 1-55832-059-8 (paper) This book makes an excellent read, lots of interesting asides, and tidbits.
Typed by Bobbie Beers