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:
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.
Recipe Video
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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Love this…’cept I did not use the poppy seeds, as my husband is on a low oxalate diet for his kidneys…so I used honey rather than sugar, just a jot, and added a little chili powder. Thanks for the inspiration.
Sounds great, so glad you both liked it! – Meggan
So yummy!! I will be making this again and again and again.
Thanks Brittany! – Meggan
Used this on a salad of spring mix, apples, cucumbers, red onion, feta cheese, and candied walnuts. I needed to serve 22 people, so I bumped up the measurements and it still came out perfect. I heard many comments about how good the salad was. I think it is fair to say that you had 22 people who loved this dressing.
Tasty dressing. Since we eat an Anti-inflammatory diet I substituted a few things. Honey 1/3 cup in place of sugar; light EVOO replaced veg oil. Poured it on shredded cabbage, shaved Brussels sprouts, and shredded broccoli. Added a grated Granny Smith apple, some cranberries and raw pumpkin seeds. Not too sweet. Will make this again. Thank you
Wow that sounds great Lynn, thanks for sharing! Glad you enjoyed. – Meggan
substitute for poppy seeds?
Hi Glenda, I would suggest black sesame seeds as a possible substitute. Enjoy – Meggan
This is seriously delicious! It is so easy to make. It’s become my go-to dressing. Thank you for sharing!
This made a delicious, quick dressing! I was very impressed with it!
Amazing!