This dressing is delicious, sweet, tangy, and a beautiful color.
1/4 cup grated/minced onion (half of a small onion)
1/2 cup raspberry vinegar (for recipe, go to www.TheYummyLife.com/recipes/142); may substitute white wine vinegar
1/4 to 1/2 cup sugar, to taste
1 teaspoon dry mustard
1 teaspoon salt
1/2 cup olive oil
1/2 cup vegetable or grapeseed oil
1-1/2 teaspoons poppy seeds
3 EASY WAYS TO MIX THE DRESSING: --In a blender or food processor. Mince the onion. Add vinegar, sugar, mustard, & salt to the blender or food processor and mix until combined. With the blender/food processor running, add the oils in a thin stream through the hole in the top. Blend until well mixed. Add poppy seeds and pulse just until mixed. --In a bowl. Whisk together vinegar, sugar, mustard, salt, minced onion, and poppy seeds until well combined. Continue whisking while adding the oils in a thin stream. Keep whisking until well combined. --In a jar. Add everything except the 2 oils to the jar. Cover and shake to combine. Add 2 oils and shake vigorously until well combined.
If too thick, may be thinned by whisking in water a tablespoon at a time until desired consistency. Dressing will keep in the refrigerator for several weeks.
SERVING SUGGESTION: --Toss dressing with your choice of salad greens. Use approx. 1 tablespoon of dressing per 2 cups of greens.