Servings: 1 quart

2 cup sugar 2 cup sugar
2 tsp dry mustard 2 tsp dry mustard
1 1/2 tsp salt 1 ½ tsp salt
1/2 cup onion ( cut into quarters) ½ cup onion ( cut into quarters)
1 1/4 cup vinegar 1 ¼ cup vinegar
2 1/3 cup salad oil 2 ⅓ cup salad oil
3 tsp poppyseed 3 tsp poppyseed

Combine all ingredients in blender. Blend until smooth. Refrigerate.

Serve over Spinach salad with sliced mushrooms, chopped hard boiled egg, crumbled crisp bacon  Serve over Spinach salad with sliced mushrooms, chopped hard boiled egg, crumbled crisp bacon