Submitted by Linda Coble, Walnut Grove, Mo.
• 1/2 C lemon juice
• 1/2 C honey
• 1/3 C white vinegar
• 1 tsp salt
• 1 C sugar
• 1 Tbsp ground ginger
• 1 Tbsp dry mustard
• 2 C vegetable oil
• 1 Tbsp poppy seed
Process lemon juice, honey, vinegar, salt, sugar, ginger and mustard in food processor. With processor running, slowly add oil. Stir in poppy seeds. Refrigerate. Can be used for 2 weeks.
