Prep 15 mins
Cook 0 mins
This is a dressing that was a speciality at one of our local restuarants. They published the recipe in the paper. The recipe calls for 1 1/4 cup sugar. I tried to change it and the it would not submit corrected. I will try again.
- 1 1⁄4 cups sugar
- 2 teaspoons salt
- 2 teaspoons dry mustard
- 1⁄4 onion, sliced thin
- 2⁄3 cup white vinegar
- 2 cups vegetable oil
- 2 teaspoons poppy seeds
- Blend slowly in blender all items except oil and poppy seeds.
- Add oil while blender is going.
- Add poppy seeds.
- Refrigerate until ready to use.
I enjoyed this dressing! I halved the recipe and added a little more sugar to counteract the acidity of the vinegar. Thanks!
This is different from my usual dressings, but I really like it! The touch of sweetness tasted great on my salad for lunch. I added a little water to tone down the vinegar a bit more, which made it perfect for my taste: mild yet flavorful. Glad I made this!