Adventures of the Heart
Mary Zalmanek
Salads: Poppy Seed Salad Dressing

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.


Serves 30


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.