¼ cup sugar
½ cup white vinegar
1 tsp. salt
1/8 tsp. freshly ground pepper
2 tsp. Dijon mustard
1 Tbsp. roughly chopped red onion
1/3 cup light olive oil
2/3 cup vegetable oil (or other light oil)
4 large strawberries, rinsed and hulled
¼ cup water
1 Tbsp .poppy seeds
Place all ingredients except oil and poppy seeds in food processor or blender. Blend till smooth. With blender/processor running drizzle in the oils and blend till thoroughly combined. Pour the dressing into a bowl and whisk in the poppy seeds. Refrigerate for up to one week in an airtight container. Makes about 2 cups.
Note: The salad as shown was made with a combination of baby spinach, romaine, sliced strawberries and cinnamon almonds. I also love to add croutons and crumbled bacon.