FRUIT SALAD IN POPPY SEED DRESSING

          ½ cup sugar                 1 tbsp poppy seeds
          ⅔ tsp dry mustard           4 cups grapes
          ⅔ tsp salt                  4 ripe bananas
          3 tbsp vinegar              4 stalks celery
          1 tbsp onion juice          ½ cup walnuts (optional)
          ⅔ cup salad oil             

Mix the sugar, mustard, and salt in a blender. Blend in the vinegar, then the onion juice. Add the oil slowly with the blender on, and keep blending until thick. Add the poppy seeds and blend for a minute or so.

Halve the grapes and slice the bananas and celery into a bowl. Pour the dressing over and mix. Sprinkle walnuts, toasted or untoasted, over top if desired. Serves 6-8.

For onion juice, finely grate an onion over a bowl and strain.

Adapted from the “Best in Cooking in Oklahoma City” (1962). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!