1 1/2 c. sugar
2/3 c. vinegar
3 tbsp. lemon juice
2 tsp. dry mustard
1 tsp. salt
2 c. vegetable oil (I use canola)
2 tbsp. poppy seeds

Combine first 5 ingredients and blend well with mixer. Add oil a little at a time while beating and blend well. STIR in poppy seeds; don't beat.

Makes quite a lot; can half if desired, but keeps well in refrigerator.