Poppy Seed Salad Dressing

This is a recipe that our dear friend, Mary, gave to me a couple of years ago. I'm making it prior to our holiday dinner so the flavors have time to meld, and thought I would share it. Now to be honest with you, my first taste of this was okay... my second was better... after the third bite I fell in love with it! (I guess it's an acquired taste, so eat your entire salad). I hope you enjoy this as much as we do. *Note: The recipe is posted per Mary's instructions, but I only use 1/2 cup sugar.

• Ready In: 5 mins
• Yields: 2 cups

Ingredients

• 1⁄2-3⁄4 cup granulated sugar (adjust according to taste, starting with least amount)
• 1  teaspoon salt
• 1  teaspoon dry mustard
• 1⁄4 cup vinegar (plus)
• 2  tablespoons vinegar
• 1 1⁄2 tablespoons  grated onions
• 1  cup olive oil or 1  cup canola oil or 1  cup  vegetable oil
• 1  tablespoon poppy seed

Directions

1. Thoroughly combine the first 6 ingredients. *Note: I only use 1/2 cup sugar, so please use your own judgement).
2. Slowly pour, but vigorously whisk, in the oil.
3. Stir in the poppy seeds and refrigerate in an airtight jar, if not using immediately. (Best if it has time to meld the flavors for several hours). Be sure to shake dressing well before each use.
4. Enjoy!