Instructions: 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.

This book makes an excellent read, lots of interesting asides, and tidbits.

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