Becca here with one of my very favorite recipes! In fact, I can't believe I haven't posted this amazing dressing yet. It's so super simple and uses just a tiny bit of oil, but tastes SO yummy. I usually end up making it every week in the spring and summer; it went perfectly with my freshly picked farmer's market lettuce and strawberries I picked this very morning. I also have served it to company with mandarin oranges & chow mein noodles in the winter, or craisins and almonds....so many possiblities! I can pretty much guarantee you'll love it! I've been making it for many years, and can't remember where I got the original recipe; it's scrawled in my not-so-neat handwriting on a piece of scrap paper. Enjoy!
2 T. lemon juice
2 T. white wine vinegar (or if I don't have any I just use white vinegar)
1/4 cup sugar
1 T. olive oil
1 tsp. poppy seeds
Stir or shake well & serve.
*If I'm serving company, I double the recipe at least. Store leftovers in the refrigerator. The olive oil will solidify, just set it out a few minutes before you're ready to use it to let it warm up again & shake before serving.