| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 8 | Servings | |
INGREDIENTS
| 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 |
| Salt & pepper to taste |
INSTRUCTIONS
** 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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