Homemade 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!
I love everything about this Poppy Seed Dressing: It has a beautiful orange-pink color. It has a sweet and tangy flavor. Most of all, it is super easy to make.
You don’t even have to chop up fresh herbs or squeeze citrus! I first tried it on my Strawberry Spinach Salad, but I quickly realized it had all sorts of applications. I especially like Homemade Poppy Seed Dressing on salads that combine vegetables and fruit.
Warning: This dressing contains sugar. If you are looking for a healthier option, consider my Balsamic Vinaigrette. Or, just use less dressing; it’s easy to do with a tasty poppy seed dressing like this!
If you don’t have any dried mustard on hand, it’s okay to substitute an equal amount of prepared yellow mustard for the dried. Missing Poppy Seeds? That’s okay, just leave them out. But you’ll have to figure out a new name for the dressing. ;)
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Homemade Poppy Seed Dressing
Ingredients
- 1/2 cup vegetable oil or light olive oil
- 1/4 cup red wine vinegar
- 1/4 cup sugar
- 1 teaspoon poppy seeds
- 1 teaspoon dried mustard
- 1 teaspoon salt
Instructions
- In a jar with a tight-fitting lid, combine oil, vinegar, sugar, poppy seeds, mustard, and salt. Shake vigorously and allow flavors to blend at room temperature, at least 30 minutes.
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This dressing came out to be such a beautiful ombre! It looks like a sunset :)
Has a salad dressing ever looked so pretty? Noooo it hasn’t. This looks gorge and it’s so simple. Yummmmay!
This dressings so delicious! I used an extra tablespoon of white vinegar and used dijon mustard instead of dried ( I didn’t have any). This was absolutely delicious and so light! Thank you!
Thank you, Leslie! I’m so glad you enjoyed it. :) Good call on the dijon, I am going to try that!
Mine came out a bit oily. I added a dash more vinegar and put in the Nutribullet. Perfect!
Hey KeyKey! Sorry about that. Things like the amount of oil are probably a personal preference, but I’m so happy you knew how to fix it up for yourself. The Nutribullet is a brilliant idea! Thanks so much for your feedback on the recipe.
How many servings would this have? The calorie and sodium seem very high or am I missing something?
Yes, the nutrition info is all wrong, sorry about that! That was the info for the total recipe. It should be 8 servings (2 tablespoons each) and I’m fixing the label right now to show the right calorie count. Sorry about that!
How long would this be good for?
I generally go by the guidelines from the CDC, the National Restaurant Assocation, and Cook’s Illustrated. In this case, they unanimously say 4 days. However, I can’t point to anything specifically that would go bad in a week, or 2 weeks, or even 3 weeks. These are all shelf-stable, pantry ingredients that on their own would last months. So if you combine them, why would it drop to 4 days? I have no idea. Maybe it doesn’t. But I don’t want anyone to get sick so I always follow the guidelines!