---------- Recipe via Meal-Master (tm) v8.01
       Title: Orange Poppyseed Dressing
  Categories: Salads, Dressings
       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.