1 cup sugar
3 teaspoons ground mustard
1 teaspoon salt
2/3 cup rice vinegar
1/4 cup chopped white onion
2 cups vegetable oil
2 tablespoons poppy seeds

In a blender or food processor, combine sugar, ground mustard, salt,
rice vinegar, and onion. With the motor on, slowly add vegetable oil
in a slow, steady stream; whirling until dressing is smooth and has
a creamy texture. Add poppy seeds and blend thoroughly. Store, covered,
in refrigerator. Serve at room temperature.

Yields 1 1/2 cups.