Strawberry-Poppy Dressing

Sue Ebenreiter, Madison, Wisconsin

3/4 cup sugar (200 ml)
1/2 cup raspberry vinegar (125 ml)
1 tablespoon onion juice (15 ml)
1 teaspoon dry mustard (5 ml)
1 cup vegetable oil (not olive oil) (250 ml)
1 cup pureed fresh strawberries (250 ml)
1 tablespoon poppy seeds (15 ml)

In food processor or blender, combine and blend sugar, vinegar, onion juice and mustard. Add the oil gradually and continue blending until smooth. Beat in pureed berries. Pour into a bowl and stir in the poppy seeds. Cover and chill. Serve with fresh fruit. Yields about 2-2/3 cups.

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