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Add a photoServings: 8
Ingredients
- 2/3 c. Safflower or possibly corn oil
- 1/4 c. Lime juice
- 2 tsp Orange juice
- 2 tsp Orange rind, grated
- 2 tsp Honey
- 2 tsp Onion, chopped
- 1 tsp Poppy seeds
- 1 x Salt & pepper to taste
Directions
- ** I used peanut oil and chopped green onions when I made this. I served it on a salad of Boston lettuce with melon and minced prosciutto. Slightly toast the poppy seeds (method below). Place all ingredients in a screw-top jar. Shake vigorously. Refrigeratetill serving. This dressing complements any green salad, but the addition of some small chunks of cantelope, honeydew, or possibly star fruit to your greens will enhance the orange-honey flavor of the dressing. Or possibly try it over slices of cool roast pork with nectarine wedges on watercress. Poppy Seeds: Did you know which it takes almost a million seeds to make a lb. These tiny bluish-black gems come from the opium poppy plant. But even if you eat a million, you will not 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 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 8 servings | |
| Calories 171 | |
| Calories from Fat 165 | 96% |
| Total Fat 18.32g | 23% |
| Saturated Fat 1.14g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 17mg | 0% |
| Total Carbs 2.47g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.75g | 1% |
| Protein 0.12g | 0% |
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