Ingredients:
1/3 cup rice vinegar
1/3 cup safflower oil
1/3 cup honey
1 T poppyseeds
1/4 t. black pepper

Whisk together ingredients. Stir or shake well before serving. Lasts up to 2 weeks in refrigerator.

Tip: measure out the oil before the honey, and don't wash the measuring cup. The honey will slide right out. This is good over any fruit or green salad, but I especially like it with a salad with iceberg or romaine lettuce, carrots, cherry tomatoes, apple chunks (dip in lemon juice to prevent browning), mandarin oranges, grapes or raisins, and grated cheddar cheese. It's pretty simple.

Ingredients:
3 cups cooked grain, cooled:
(I like wild rice, brown rice & barley)

2 large tart apples, cored and diced:
(peeling optional; dip in lemon juice)

1/2 c. coarsely chopped walnuts
OR sunflower seeds

1 small carrot, finely chopped
1/2 cup raisins
1 cup seeded grapes

1/4 c. tightly packed chopped fresh dill,
OR 1 T. dried dillweed

1/4 to 1/3 c. mayonnaise:
soy mayonnaise, if this is for vegans

1 to 2 T. lemon juice
Salt and pepper to taste

In a large bowl, combine the grains, apples, nuts, carrot, raisins, grapes and dill. Blend in enough mayonnaise to moisten and add lemon juice, salt and pepper. If needed to perk up flavors, add more lemon juice. If dill is dried, refrigerate for 1 hour. If fresh, may be served immediately.