With all the fresh lettuces and veggies available now, it's definitely salad time! I don't buy salad dressing any more; I just make my own. It's (a) cheaper, (b) tastes better, (c) easier because I have the ingredients on hand, and (d) I can make as much/little as I need. This recipe is one of my favorites from a hometown cookbook. While the recipe yields a quart, you can certainly scale it down without any problems. It's a little on the sweet side, so feel free to cut down on the sugar, too. I find it gets better the longer it sits, so make some now and enjoy it in a day or two, or perhaps in a month or two. It keeps beautifully in the fridge.
Poppy Seed Dressing
1 1/2 cups sugar
1 tsp. dry mustard
1 tsp. salt
2/3 cup white vinegar
2 cups canola oil
2 Tbsp. onion, grated
3 Tbsp. poppy seeds
Yield: 1 quart
Mix (whisk together) all but oil & seeds. Add oil slowly (while whisking). Add seeds & beat well. Chill. Keeps for several weeks.
Recipe Courtesy: Triangle VFD Ladies Auxiliary Cookbook, p. 10
