2/3 cup safflower or corn oil
1/4 cup lime juice
2 tbsp orange juice
2 tbsp orange rind, grated
2 tbsp honey
2 tbsp onion, minced
1 tbsp poppy seeds
1 salt & pepper to taste
A Recipe for
Orange Poppyseed Dressing
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Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
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This Recipe for Orange Poppyseed Dressing is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Orange Poppyseed Dressing from the recipe cookbook of Recipes-to-go (Fruit)
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“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
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This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
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** 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.
Serves: 8
Orange Poppyseed Dressing Recipe brought to you by Recipes To-Go