Categories: Salads, Dressings 
      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.