1/4 c. sugar
1/2 c. raspberry vinegar
1 1/2 tsp. dry mustard
3/4 tsp. salt
2 tbsp. minced onion
1 3/4 c. peanut oil
2 tbsp. poppy seeds

Mix the first 5 ingredients in a blender until smooth. Add the oil in a steady stream with blender on a low speed and then on a high speed as the dressing thickens. Add the poppy seeds and pulse to mix just until the seeds are distributed.

This dressing keeps, covered and refrigerated for 2 weeks. Makes 2 1/2 cups.