2/3 c Safflower or corn oil
1/4 c Lime juice
2 tb Orange juice
2 tb Orange rind; grated
2 tb Honey
2 tb Onion; minced
1 tb Poppy seeds
1 x Salt & pepper to taste
** I used peanut oil and minced green onions when I
made this. I served it on a salad of Boston lettuce
with melon and chopped prosciutto. Slightly toast the
poppy seeds (method below). Place all ingredients in
a screw-top jar. Shake vigorously. Chill until
serving. This dressing complements any green salad,
but the addition of some small chunks of cantelope,
honeydew, or star fruit to your greens will enhance
the orange-honey flavor of the dressing. Or try it
over slices of cold roast pork with nectarine wedges
on watercress. Poppy Seeds: Did you know that it
takes almost a million seeds to make a pound? These
tiny bluish-black gems come from the opium poppy
plant. But even if you eat a million, you won't
experience any narcotic effect. Connoisseurs say those
imported from Holland taste best. For even better
flavor, seeds should be slightly toasted in a 350
degree oven for about 5 minutes.
