1 1/2 c. sugar
2 tsp. dry mustard
2 tsp. salt
2/3 c. vinegar
3 tbsp. onion juice
2 c. salad oil
2 tbsp. poppy seeds

Mix the first four ingredients. Stir in onion juice. Slowly add salad oil, beating constantly until thick. Stir in poppy seeds. Refrigerate. Makes 3 1/2 cups. Excellent on fruit salads.