- 1/3 cup white vinegar
- 3/4 cup sugar
- 2 tablespoons chopped onion
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1 cup canola oil
- 5 teaspoons poppy seeds
- 6 cups torn romaine
- 1 large tomato, sliced
- 1 small cucumber, sliced
- 1/4 cup shredded carrot
- In a blender, combine the first five ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Stir in poppy seeds.
- Place the romaine, tomato, cucumber and carrot in a salad bowl. Drizzle desired amount of dressing over salad; toss to coat. Refrigerate leftover dressing. Yield: 6 servings.
Originally published as Tossed Salad with Poppy Seed Dressing in Country February/March 2010, p49
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