We eat a lot of salads. Mostly made from local organic greens and vegetables. Sometimes I follow a recipe in a cookbook that includes making a dressing. That got me to thinking, why was I buying salad dressing at the store? Where was my practical and adventuresome side?
I have seen this recipe in my Junior League of Wichita Sunflower Sampler Cookbook that was given to my grandmother by her best friend, and then passed down to me. It is the first made from scratch dressing I attempted. This is my third batch. I like the dressing, plus I bought a lot of poppyseeds!
I am sharing the recipe as written, but I cut it in half. Additionally, I don’t have a blender, but a food chopper. This batch looks a little green because I used green onions.
Poppy Seed Salad Dressing
- 1 medium sized onion
- 1 1/2 cup sugar
- 2 teaspoons dry mustard
- 2 teaspoons salt
- 2/3 cup vinegar
- 2 cups oil
- 3 tablespoons poppy seeds
In a blender, chop onion; add sugar, mustard, salt, vinegar; blend the oil in slowly. Then blend at high speed untel well mixed. Add poppy seeds and blend 1 minute longer. Keeps in the refrigerator for weeks. Yield, 3 1/2 cups.
Six Weeks Meat-free 