1 cup vegetable oil
2/3 cup sugar
1/4 cup vinegar
1/4 cup lemon juice
1 to 2 teaspoons poppy seed
1 teaspoon salt
1 small onion, cut into fourths
Place all ingredients in blender container. Cover and blend on high speed until completely mixed. Refrigerate in tightly covered container no longer than 4 weeks. Serve on fruit or tossed salads.
2 cups (32 tablespoons).
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