Poppy Seed Salad Dressing
- 2 cups (475 ml) vegetable oil
- 1 cup (225 ml) sugar
- 1 tsp (5 ml) Salt (more or less to taste)
- 3 tbsp (45 ml) poppy seeds
- 2/3 cup (150 ml) red wine vinegar
- 4 or 5 tbsp (70 ml) chopped onion
- 2 tsp (10 ml) dry mustard
- 1 1/2 or 2 cups (475 ml) tomato juice
- Blend all ingredients.
- Serve over green salad of your choice.
- Another recipe from sister Peggy, inspired by the
Applefare Restaurant in Nevada City, California.