Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 c Safflower or corn oil 2 T Honey
1/4 c Lime juice 2 T Onion; minced
2 T Orange juice 1 T Poppy seeds
2 T Orange rind; grated 1 x Salt and pepper to taste

** 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.

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