2 tsp. salt
1 1/2 cup oil (any kind, I used olive oil)
3/4 cup rice vinegar (I usually use this but was all out so I used white wine vinegar instead)
2 Tbs. mustard ( I love dijon mustard, so I added this for a little more zing)
1/2 onion (yellow or white or sweet) chopped (I have also made it with a red onion - the dressing will be pink)
2 Tbs. poppy seeds
Add first six ingredients in a blender or magic bullet (this works so easily), mix up and it will chop up the onion until smooth. Remove and mix in poppy seeds.
This is a lot of dressing. So when I choose to make it, I either cut it in half or in 3rds. There is still plenty for several days. Since it really is easy to make up just a few minutes, then I can have it fresh.
My niece Brooke Brown shared this recipe with me.
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