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A deliciously sweet Poppy Seed Dressing made with 6 pantry staples! Perfect for fruit and vegetable salads, this makes any side dish taste like dessert.

Homemade poppy seed dressing being poured onto a spinach salad.

Grab some strawberries, some spinach, and toss it up with the easiest salad dressing ever! Thanks to Poppy Seed Dressing, all of a sudden, life is sweeter. It’s old-fashioned, versatile, and better than any bottle at the store.

Recipe ingredients:

  • Oil: Use something neutral such as vegetable oil, light olive oil, vegetable oil, or grapeseed oil.
  • Red wine vinegar: Substitute white wine vinegar, apple cider vinegar, or champagne vinegar if you prefer.
  • Sugar: Add sugar or your favorite sweetener to taste, or leave it out entirely.
  • Dried mustard: Ground mustard powder balances out the sweetness and adds another layer of flavor. If you don’t have it, use an equal amount of Dijon mustard instead.
  • Poppy seeds, salt.

Homemade poppy seed dressing ingredients in various bowls.

Instructions:

  • In a bowl with a whisk, or in a jar with a lid, add the vegetable oil, red wine vinegar, dried mustard, poppyseeds, sugar, and salt.Β If you’re making a salad right away, keep the dressing out at room temperature to let the flavors mingle while preparing the salad. (However, you can make it up to 4 days in advance.)
    A deliciously sweet Poppy Seed Dressing made with 6 pantry staples! Perfect for fruit and vegetable salads, this makes any side dish taste like dessert!

Recipe tips:

  • Yield: About 1 cup
  • Storage: Store the dressing covered in the refrigerator for up to 4 days.
  • Blender: For the smoothest, creamiest dressing possible, emulsify the dressing in a blender.

Delicious salad recipes:

Homemade poppy seed dressing being poured onto a spinach salad.

Poppy Seed Dressing

A deliciously sweet Poppy Seed Dressing made with 6 pantry staples! Perfect for fruit and vegetable salads, this makes any side dish taste like dessert.
5 from 115 votes
Prep Time 1 min
Cook Time 1 min
Total Time 2 mins
Servings 8 servings
Course Pantry
Cuisine American
Calories 145

Ingredients 

  • 1/2 cup vegetable oil or light olive oil (see note 1)
  • 1/4 cup red wine vinegar (see note 2)
  • 1/4 cup granulated sugar or less to taste (see note 3)
  • 1 teaspoon dried mustard (see note 4)
  • 1 teaspoon poppy seeds
  • Salt

Instructions 

  • In a small bowl with a whisk, or in a jar with a tight-fitting lid, add the vegetable oil, red wine vinegar, sugar, dried mustard, poppy seeds, and salt to taste (I like 1 teaspoon).
  • Stir or shake to combine. Allow the flavors to blend at room temperature while preparing the salad.

Recipe Video

Notes

  1. Oil: Use something neutral such as vegetable oil, light olive oil, vegetable oil, or grapeseed oil.
  2. Red wine vinegar: Substitute white wine vinegar, apple cider vinegar, or champagne vinegar if you prefer.
  3. Sugar: Add sugar or your favorite sweetener to taste, or leave it out entirely.
  4. Dried mustard: Ground mustard powder balances out the sweetness and adds another layer of flavor. If you don’t have it, use an equal amount of Dijon mustard instead.
  5. Yield: About 1 cup
  6. Storage: Store the dressing covered in the refrigerator for up to 4 days.
  7. Blender: For the smoothest, creamiest dressing possible, emulsify the dressing in a blender.

Nutrition

Serving: 2tablespoonsCalories: 145kcalCarbohydrates: 6gProtein: 1gFat: 14gSaturated Fat: 11gSodium: 1mgFiber: 1gSugar: 6gCalcium: 5mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. Hey, if using a blender would you put the poppy seeds in after it is blended or just put all the ingredients together and blend?

    1. Hi Talya, I would put them in at the same time. You could also slowly drizzle in the olive oil to the remaining ingredients while the blender is on. Hope this helps! – Meggan

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