1-1/2 c. sugar
2 t. powdered mustard
2 t. salt
2/3 c. cider vinegar
2 c. vegetable oil
3 T. poppy seeds
In a large mixing bowl, combine the first four ingredients. Slowly add the oil and beat until thick. Then beat five minutes more. Add the poppy seed and blend well.
Chill until ready to serve. Keeps for several weeks in the refrigerator.