This quickly became a family (and Mom’s) favorite for Thanksgiving and the tradition continues through today. It is always guaranteed to bring a Mom story to the table.
⅓ cup white wine
⅓ cup white vinegar
¾ cup sugar
1 cup oil
1 teaspoon. salt
1½ teaspoon onion
1 teaspoon. dry mustard
1½ tablespoons poppy seeds
No nutrition information available
Heat oil and sugar together until oil is warm.
Put onion, mustard and salt in food processor and process for 30 seconds. Add wine and vinegar and process for 10 seconds. Slowly add sugar and oil and process until well blended. Stir in poppy seeds and chill.
Our favorite salad is endive, sliced fresh strawberries and pecans, but can be used with any leaf lettuce, fruit and nut.