2 tbsp. fresh onion juice (see below)
1 c. sugar (or equivalent sugar substitute)
2/3 c. raspberry vinegar
1 tsp. Colemann's English Mustard
1 tsp. salt
2 c. vegetable oil
2 tbsp. poppy seeds

To make onion juice, puree 1/2 of a peeled onion in blender.

Add sugar, vinegar, mustard and salt in that order to the blender and onion juice continue to liquify.

Remove from blender and slowly add oil with a whip. Blend in the poppy seeds.

This makes 1 quart and may be halved. It is especially good on spinach salad or on tossed salad to which mandarin orange sections, artichoke hearts, avocados or red onion rings have been added.