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.
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.
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. 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.)
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
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.
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.
Notes
- 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.
- 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.
Nutrition
Serving: 2tablespoonsCalories: 145kcalCarbohydrates: 6gProtein: 1gFat: 14gSaturated Fat: 11gSodium: 1mgFiber: 1gSugar: 6gCalcium: 5mgIron: 1mg
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Could I use Safflower oil in place of vegetable oil? If so, is it equal parts? Thanks!
Hi Traci, yes! Equal parts! It’s all pretty much the same, a light flavorless oil. :) Thank you!
Could I use Stevia in place of sugar in the poppyseed dressing?
When do I cook it for the 1 minute?
Hi Renata, sorry for the confusion on this. “Cook time” just refers to how long it takes to make the recipe. There is prep time (the time it takes to get the ingredients ready to go) and “cook time” which is the time it takes to complete the instructions. In this case, there is no cooking. It is literally just the time it takes to mix everything together. Does that make sense? I hope so. Sorry for that. Cook time = how long it takes to follow the directions.
I had mustard seed so I put that in my Ninja first, used rice vinegar and a tablespoon of red wine. Turned out awesome! Used it on spinach, walnut strawberry salad. Added cranberries and get a as well to my salad. My husband asked me to remember this recipe since I cook a lot with no recipe
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!
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!
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.
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!
Has a salad dressing ever looked so pretty? Noooo it hasn’t. This looks gorge and it’s so simple. Yummmmay!
This dressing came out to be such a beautiful ombre! It looks like a sunset :)