3 tbs dry mustard

1 1/2 tsp salt

2 c sugar

1 c vinegar

3 c vegetable oil

2 tbs grated onion

3 tsp poppy seeds

Mix mustard, salt, sugar, and vinegar, and beat well. Add oil slowly, 1 tbs at a time. When thick, add grated onion and poppy seeds. This recipe can be halved or quartered – DELICIOUS!. Keeps well.

3 (15 oz) cans English peas, drained

1 bell pepper, chopped

1/2 purple onion, chopped (optional)

1 c mayonnaise

1 c sour cream

1 (1 oz) pkg ranch dressing mix

shredded cheddar cheese

bacon bits

Combine peas, bell pepper, and onion. Mix mayo and sour cream with ranch dressing mix. Combine dressing with peas and mix well. Just before serving, toss with cheese and bacon bits; serve on lettuce leaves.

NOTE: INTERESTING TO ADD CHOPPED FRESH TOMATOES, AND A FEW CHOPPED BOILED EGGS.

1/3-1/2 c white wine vinegar

4 tsp sugar

2/3 tsp dry mustard

2/3 tsp salt

2 tsp fresh lemon juice

2/3 c vegetable oil

1 tbs poppy seeds

1 lb fresh spinach

1 lg can manadarin oranged, drained

1/4 lb bacon, cooked and crumbled

1 lg avocado, sliced

1/4-1/2 med red onion, sliced

Mix vinegar, sugar, mustard, salt, lemon juice, vegetable oil, and poppy seeds in food processor. Assemble remaining ingredients and pour dressing over and serve.

1 lb leaf spinach

1 pint strawberries, sliced

DRESSING:

1/2 c sugar

1 tsp dry mustard

1 tsp salt

1/2 tsp celery seed

3 tbs grated onion

1 c salad oil

1/3 c wine vinegar

Tear well-washed and dried spinach into bite-size pieces. Combine spinach and strawberries; add dressing, toss and serve.

Blend dry dressing ingredients; add grated onion. Beat oil and vinegar together and add. Chill for several hours. Before tossing with salad, beat with whisk or fork until well blended. Dressing keeps well for several weeks.

Serves 8