3/4 c. sugar
1 1/2 tsp. onion salt
1 tsp. ground mustard
1/3 c. vinegar
1 c. vegetable oil
1 tbsp. poppy seed

In a small mixing bowl, combine sugar, onion, salt and mustard. Add vinegar; mix well. Gradually add oil while beating on medium speed; beat for 5 minutes or until very thick. Stir in poppy seeds. Cover and refrigerate. Serve over fresh fruit or salad greens. Refrigerate leftovers.

Yield: 1 2/3 cups.