1 1/2 c. sugar
2 tbsp. dry mustard
1 tsp. salt
1/3 c. med. onion, grated
2/3 c. vinegar
2 c. Wesson oil
1/4 c. poppy seed

Mix sugar, dry mustard, and salt together. Add onion and vinegar; mix well. Pour into a blender and very slowly add the Wesson oil. When well blended, add the poppy seed. Makes 1 quart. Keep in refrigerator.