1/4 c Sugar
1/4 c Honey
1/4 c White vinegar
2 T Fresh lemon juice
1 t Dry mustard
1 t Grated onion
1/2 t Salt
1 t Paprika, optional
1 c Oil, canola or corn
1 T Poppy Seeds
In a food processor or with a mixer, combine all the ingredients
except the oil and the poppyseeds. Pour in the oil and continue
mixing until the dressing is thick. Drizzle the dressing over
Grapefruit-Avocado Salad or another fruit salad. Refrigerated, the
dressing keeps for a couple of weeks. If it separates, process or mix
it again before using.
NOTE: This dressing, an integral part of Helen Corbitt's grapefruit
and avocado creation, and today appears in many other Texas
fruit-flavored salads.
Helen Corbitt is a reknowned Texas chef who worked at Neiman Marcus
Zodiac Room, Dallas, Texas. She introduced the state to fresh herbs,
fish that wasn't deep-fried, pepper mills, and olive oil.
Recipe from Texas Home Cooking by Cheryl Alters Jamison and Bill
Jamison. ISBN 155832-058-X (cloth) and ISBN 1-55832-059-8 (paper)
This book makes an excellent read, lots of interesting asides, and
tidbits.
