In a blender, combine the sugar, MUSTARD POWDER, SHALLOT SALT, vinegar and ONIONS and process until smooth. Add the oil and POPPY SEEDS and blend again. Store in the fridge in a large glass jar. This dressing keeps well and is delicious on either fruit or vegetable salads--use 2-3 TB. per serving.
Prep. time: 5 minutes
Baking time: none
Yield: about 31/2 cups
Servings 28; Serving Size 2 TB. (33g); Calories 180; Calories from fat 160; Total fat 17g; Cholesterol 0mg; Sodium 180mg; Carbohydrate 8g; Dietary Fiber 0g.