Friends from Illinois recently visited us in Colorado Springs. Over lunch Mary and BJ Rowlison told us about several recipes that sounded so good that I bought the ingredients on the way home. This is one of her recipes.
Her original recipe called for 2 1/2 cups sugar. I was half way through the ingredients when I realized I was almost out of sugar. I made the recipe with just a little over 1 cup of sugar. I liked it that way. I'd suggest starting with one cup of sugar and adding more depending on your personal preference.
1 1/2 cup lemon juice (bottled or fresh squeezed)
1 1/2 cup canola or vegetable oil
1/4 cup poppy seeds
2/3 cup apple cider vinegar
1 to 2 1/2 cups sugar
1 tablespoon salt
1 tablespoon prepared brown mustard
Put all ingredients in a blender. You can add more lemon juice, vinegar or sugar according to your own tastes.
This is a good all-purpose sweet salad dressing. It's great on a spinach salad. Add your favorite fruits (strawberries, pears, or dried cherries) and nuts (pecans, walnuts, almonds or pine nuts). You can make it a full meal by adding cooked chicken to the salad. Yummy!
Store salad dressing in refrigerator. Shake well before using. Add to salad and toss just before serving.