Recipe - Orange Poppyseed Dressing

2/3 cup Safflower or corn oil
One fourth cup Lime juice
2 tablespoon Orange juice
2 tablespoon Orange rind; grated
2 tablespoon Honey
2 tablespoon Onion; minced
1 tablespoon Poppy seeds
Salt & 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 screwtop
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 orangehoney 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 bluishblack 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini