---------- Recipe via Meal-Master (tm) v8.05
  Categories: Salads, Dressings
       Yield: 8 servings
    0.67 c  Safflower or corn oil
    2.00 tb Orange juice
    2.00 tb Honey
    1.00 tb Poppy seeds
    0.25 c  Lime juice
    2.00 tb Orange rind; grated
    2.00 tb Onion; minced
            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.