---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads
       Yield: 8 servings
     2/3 c  Safflower or corn oil
     1/4 c  Lime juice
       2 tb Orange juice
       2 tb Orange rind; grated
       2 tb Honey
       2 tb Onion; minced
       1 tb Poppy seeds
       1 x  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 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.