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

In a small bowl, combine sugar, salt and dry mustard. Stir in vinegar beat at medium speed with mixer while adding oil. Beat 10 minutes or until thick. Add poppy seeds. Pour in screw top jar or bottle. Shake vigorously before using. Keeps well in refrigerator several weeks. This dressing is good on lettuce (romaine mix, leaf lettuce, or whatever kind you like): crumbled blue cheese, dried craisins, and toasted almonds. Toss with dressing just before serving.