1 1/2 c. sugar
2 tsp. dry mustard
2 tsp. salt
2/3 c. vinegar
2 c. salad oil (never olive oil)
3 tbsp. onion juice
3 tbsp. poppy seed

Blend all ingredients adding the poppy seed last. I use a blender to help dissolve sugar. Store in quart jar in refrigerator with cover. Take out about one hour before using to stand at room temperature. Especially good over avocado strips and wedges of grapefruit. I also dilute commercial mayonnaise with milk and add some of this dressing for cole slaw dressing.