Recipe: Old version of Poppy Seed Dressing

Poppy Seed Dressing

Recipe By : Helen Corbitt
Serving Size : 1 Preparation Time :0:00
Categories : Salad American
Fruit Salad Dressing

Amount Measure Ingredient -- Preparation Method
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1 1/2 cups sugar
2 teaspoons dry mustard
2/3 cup vinegar
3 Tablespoons onion juice
2 cups salad oil (Wesson preferred but NOT
olive oil)
3 Tablespoons poppy seeds

Mix sugar, mustard, salt, and vinegar. Add onion juice and stir it in thoroughly. Add oil slowly, beating constantly, and continue to beat until thick. Add poppy seeds and beat for a few minutes. Store in a cool place or the refrigerator, but not near the freezing coil.

It is easier and better to make with an electric mixer or blender, using medium speed, but if your endurance is good you may make it by hand with a rotary beater. The onion juice is obtained by grating a large white onion on the fine side of a grater or putting in an electric blender, then straining. (Prepare to week in either case.) If the dressing separates, pour off the clear part and start all over, adding the poppy-seed mixture slowly, but it will not separate unless it becomes too cold or too hot. It is delicious on fruit salads of any kind, but has a special affinity for grapefruit and in combinations where grapefruit is present. One of my most popular buffet salad bowls at the Houston Country Club (ca 1950's), where I was manager, was finely shredded red cabbage, thinly sliced avocado, and halves of fresh grapes with poppy-seed dressing, but then, as I said before, poppy-seed dressing fans like it on anything.

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