- ¾ cup granulated sugar
- 2 teaspoons dry mustard
- 2 teaspoons salt
- ⅔ Cup white vinegar
- 1 small onion grated
- 2 cups salad oil
- 2 to 3 tablespoons poppy seeds
- In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds.
- Store in air tight container and refrigerate until ready to use.