Betsy

Title: ORANGE POPPYSEED DRESSING
Categories: Salads, Dressing
Yield: 8 servings

2/3 c Oil
1/4 c Lime juice
2 T Orange juice
2 T Orange rind; grated
2 T Honey
2 T Onion; minced
1 T Poppy seeds
Salt & pepper; to taste

** I used peanut oil and minced green onions when I made this. I
served it on a salad of Boston lettuce with melon and chopped
prosciutto.

Lightly toast the poppy seeds (method below). Place all ingredients
in a screw-top jar. Shake vigorously. Chill until serving. This
dressing complements any green salad, but the addition of some small
chunks of cantelope, honeydew, or star fruit to your greens will
enhance the orange-honey flavor of the dressing. Or try it over
slices of cold roast pork with nectarine wedges on watercress.

Poppy Seeds: Did you know that it takes almost a million seeds to
make a pound? These tiny bluish-black gems come from the opium poppy
plant. But even if you eat a million, you won't experience any
narcotic effect. Connoisseurs say those imported from Holland taste
best. For even better flavor, seeds should be slightly toasted in a
350 degree oven for about 5 minutes.

* Sam Waring
* sam.waring@382-91-12.ima.infomail.com
* waring@purch.ci.austin.tx.us