1/3 c white vinegar
1 tsp kosher salt
a few turns of freshly ground pepper
3/4 c sugar
1 tsp mustard
1 green onion, ends removed
1/2 c. canola oil (or olive oil if you have it)
1 tsp. poppy seeds
In a blender combine first 5 ingredients. While blender is running, add the green onion. Continue running the blender and slowly add in the oil. Keep blender on until well combined. Pour into a serving dish and whisk in the poppy seeds. Store in the fridge for up to 3 weeks. Goes GREAT with Spinach Mandarin Salad.
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