I used a scant 1/4 cup of sugar and found that sweet enough. I also used half sesame oil. I did not use poppy seeds.
Lemon-Poppy Seed Dressing
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- 2/3 cup vegetable oil
- 1/2 cup sugar
- 1/3 cup fresh lemon juice
- 1 1/2 tablespoons poppy seeds
- 2 teaspoons finely chopped onion
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- Process vegetable oil, sugar, fresh lemon juice, poppy seeds, finely chopped onion, Dijon mustard, and salt in a blender until smooth. Store in refrigerator up to 1 week; serve at room temperature.
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