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Poppy Seed Dressing

Great on salads and fruit including shredded red cabbage,
grapefruit, grapes or any tossed salad. Helen Corbitt's legendary dressing.

1 1/2 cups sugar
2 teaspoons dry mustard
2 teaspoons salt
2/3 cup vinegar
3 tablespoons onion juice
2 cups salad oil, not olive oil
3 tablespoons poppy seeds

Mix sugar, mustard, salt and vinegar. Add onion juice and stir in thoroughly. Slowly add oil, beating constantly, and continue to beat until thick. When you think the mixture is thick enough, beat 5 minutes longer. Add poppy seed and beat for a few more minutes. Store in refrigerator. Use electric mixer or blender or you will get worn out. Buy onion juice to avoid serious weeping. Otherwise place medium onion in blender and puree and strain. If the dressing separates, pour off the clear part and beat again, adding the poppy seed mixture slowly but it will not separate unless it becomes too hot or cold.

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