In a food processor or with a mixer, combine all the ingredients except the oil and the poppyseeds. Pour in the oil and continue mixing until the dressing is thick. Drizzle the dressing over Grapefruit-Avocado Salad or another fruit salad. Refrigerated, the dressing keeps for a couple of weeks. If it separates, process or mix it again before using. NOTE: This dressing, an integral part of Helen Corbitts grapefruit and avocado creation, and today appears in many other Texas fruit-flavored salads. Helen Corbitt is a reknowned Texas chef who worked at Neiman Marcus Zodiac Room, Dallas, Texas. She introduced the state to fresh herbs, fish that wasnt deep-fried, pepper mills, and olive oil. Recipe from Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison. ISBN 155832-058-X (cloth) and ISBN 1-55832-059-8 (paper) This book makes an excellent read, lots of interesting asides, and tidbits. Typed by Bobbie Beers
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|Serving Size: 1 Cup (270g)|
|Recipe Makes: 2|
|Calories from Fat: 1001 (73%)|
|Amt Per Serving||% DV|
|Total Fat 111.2g||148 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 79.8g|
|Polyunsanturated Fat 13.1g|
|Cholesterol 0mg||0 %|
|Sodium 6.9mg||0 %|
|Potassium 190mg||5 %|
|Total Carbohydrate 99.6g||29 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 96.5g|
|Protein 2.4g||3 %|
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Calories per serving: 1372
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