Title: Orange poppyseed dressing
 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.