Prep 3 mins
Cook 0 mins
Great on green salads or fruit salads.
- 3⁄4 cup sugar
- 1 teaspoon onion juice
- 1 teaspoon dry mustard
- 1 cup salad oil
- 1 teaspoon salt
- 2 teaspoons poppy seeds
- 1⁄3 cup cider vinegar
- Put all ingredients except poppy seeds into a jar with a lid and shake it until thick and smooth.
- Add seeds, shake again and serve.
- Store in the fridge and re-shake as it will settle.
Hi Di Neal; Made your dressing last night and thoroughly enjoyed it over nice, young, spinach along with some shredded radish, finely chopped onion and 2 finely chopped garlic cloves. The flavor and taste of the dressing was super-great. However, I increased the onion juice to 2 teaspoons, increased the dry mustard to 2 teaspoons and increased the cider vinegar to 1/2 cup. I used extra virgin olive oil, First Press, Cold Press. I found that the dressing was just a bit too sweet for me. Served 4 of us and they just raved about it. Thank you for sharing. "Uncle Bill"
What a yummy dressing. Didn't have any onion juice so I added diced onions instead. I served this over some chopped cabbage (coleslaw would work great also). Next time I will add some shredded carrots, radishes or other veggies. I used my Magic Bullet to whip it real good. Turned out thick and creamy. Will be making again. Made for Zaar Chef Alphabet Soup.
Very Good! I put this on romaine lettuce with candied almonds. I kept out the poppy seeds.