1 1/4 c. sugar 2 t salt 3/4 t dry mustard 2 t poppyseed 2 c cooking oil 1 c raspberries (fresh or frozen)
Place sugar, salt, vinegar, dry mustard and poppyseeds in a food processor or blender. Add oil very slowly & blend until thick. Add raspberries -continue blending. Adding oil slowly is the key to the dressing not separating.
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