Winter Fruit Salad With Poppy Seed Dressing

by Nancy Ballein

4 oranges
4 pink grapefruit
2 cups red seedless grapes
1 purple onion (small)
Bibb lettuce or combine with baby greens
1⁄2 cup slivered almonds, toasted

Peel and section oranges and grapefruit; cut grapes in half. Slice onion into thin rings and cut rings in half. Line individual serving plates with lettuce leaves. Arrange 4 to 6 slices of citrus and several grape halves. Garnish with a few pieces of purple onion and sprinkle toasted almonds on top. Serve with poppy seed dressing, immediately. Makes 8 servings.

Poppy Seed Dressing:
3⁄4 cup sugar
1 tsp. dry mustard
1 tsp. salt (opt.)
1⁄3 cup apple cider vinegar
2 Tbsp. chopped onion
2 cups canola or vegetable oil
1 1⁄2 Tbsp. poppy seeds

Combine first 5 ingredients in blender; process until smooth-scraping sides of blender. Turn blender on high and gradually add a slow steady stream of oil. Stir in poppy seeds. Store in refrigerator- allow to come to room temperature before serving. Stir or shake well to avoid separation.