- 1/2 cup canola oil
- 1/4 cup white wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon poppy seeds
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
- Mixed salad greens
- In a jar with tight-fitting lid, combine the first seven ingredients and shake well. Serve with salad greens. Yield: 3/4 cup.
Originally published as Tangy Poppy Seed Dressing in Quick Cooking July/August 1998, p11
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