Prep 2 mins
Cook 0 mins
I like to use this on spinach salad.
- 78.07 ml sugar
- 2.46 ml salt
- 42.52 g white vinegar
- 118.29 ml olive oil
- 2.46 ml dry mustard
- 7.39 ml onion juice
- 7.39 ml poppy seed
- Combine all ingredients except oil and poppy seeds, mix well.
- Slowly add oil and poppy seeds and mix.
- Refridgerate for a couple hours.
Bev, this was so easy to make and so good! I didn't have onion juice, so I minced some onion to make the 1/2 tbls. Thanks for a yummy recipe!
Delicious! Went wonderfully with Bow Tie Pasta Salad With Fontina and Melon. :)
Tastes better than store bought! I only used 1/4 cup sugar, and I find making it fresh is best. I don't like how refridgeration clouds the oil.