INGREDIENTS
2
large lemons (use as needed–you’ll need 1/3 c. juice and 1 tsp. zest)
1/4 cup
rice wine vinegar
1/4 cup
canola oil
3/4 tsp
kosher salt
1/4 tsp
freshly ground black pepper
1/4 cup
sugar
2 tsp
poppy seeds
1 tsp
grated onion
1 clove
finely pressed garlic