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.

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. 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.

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.
4.95 from 17 votes
Print Pin Rate
Course: Pantry
Cuisine: American
Prep Time: 1 minute
Cook Time: 1 minute
Total Time: 2 minutes
Servings: 8 servings
Calories: 145kcal
Author: Meggan Hill

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 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

  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: 2tablespoons | Calories: 145kcal | Carbohydrates: 6g | Protein: 1g | Fat: 14g | Saturated Fat: 11g | Sodium: 1mg | Fiber: 1g | Sugar: 6g | Calcium: 5mg | Iron: 1mg
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  1. Gordo

    The only change I would make is to use WHITE wine vinegar instead of red wine vinegar. Most of the poppy seed dressing I have used and seen is a creamy white not the warm color indicated here by using red wine vinegar. I would give this recipe a five star if white wine is used instead of the red.4 stars

  2. Janet

    Easy and tasty, the way I like recipes.5 stars

  3. Joyce Hurt

    Is there a way to include the Nutrition Facts and the picture when printing the recipe?

    1. Meggan

      Hi Joyce, I emailed you a PDF with the recipe and the nutrition facts. Hopefully that helps! -Meggan

  4. Anne Henderson

    This is a great recipe.5 stars

    1. Meggan

      Thank you Anne!

  5. judy

    very tasty easy to make poppy seed dressing! This is the 2nd time I am making it—I use a good olive oil and 1 less tbsp of sugar. I have just recentlrth ity started making my own dressing instead of using bottled and the extra effort is worth it. Thanks for the recipe!5 stars

  6. Sandy

    Just made this dressing and used a high end balsamic vinegar. It was absolutely delicious. Would you think storing in the pantry in an airtight jar would work.5 stars

    1. meggan

      Hi Sandy, while there is nothing in the ingredients that is highly perishable, combining them changes things. There is nothing in the ingredients to make it inherently shelf-stable. I think you should store the dressing in the refrigerator. Thanks for the question! -Meggan

  7. SueB

    I’m so happy I found this recipe! It tastes wonderful, looks fabulous, and is so easy to make. Thanks for sharing it5 stars

  8. Jennifer

    Hi Megan!

    I substituted Swerve to make this keto friendlier and nobody noticed. It tasted great tossed with a salad I topped with strawberries,blueberries,pecans and feta! Talk about a hit….multiple requests for the dressing recipe!5 stars

  9. Kim

    Could you please tell if I could substitute Steva for the sugar and if so how much Steva would I use? As I am a diabetic and sugar is not a healthy choice for me.Thank you so much for your help and May God Bless you.5 stars

    1. meggan

      Hi Kim, I will let you know, I’m going to test this on Monday. I am glad you are making the right choices for you! And I’ll be happy to share this info in the post too for everybody else. Thanks!

  10. David Bollman

    Excellent flavors but the first time I made it the oil separated out. The second time I added a Tbs Mayo to the rest of ingredients except oil. Using a Cuisinart I slowly added the oil to the dressing. Not sure if it was the little mayo or the adding oil slowly in the Cuisinart but it emulsified and did not separate. Next time I will double the recipe as the family used it on sandwiches, chicken, and salads.5 stars

  11. Traci

    Could I use Safflower oil in place of vegetable oil? If so, is it equal parts? Thanks!5 stars

    1. meggan

      Hi Traci, yes! Equal parts! It’s all pretty much the same, a light flavorless oil. :) Thank you!

  12. Desiree Vogel

    Could I use Stevia in place of sugar in the poppyseed dressing?

  13. Renata

    When do I cook it for the 1 minute?

    1. meggan

      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.

  14. Mary Bristol

    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 recipe5 stars

  15. Julia

    How long would this be good for?

    1. meggan

      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!

  16. Francine Chan

    How many servings would this have? The calorie and sodium seem very high or am I missing something?

    1. meggan

      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!

  17. KeyKey

    Mine came out a bit oily. I added a dash more vinegar and put in the Nutribullet. Perfect!5 stars

    1. meggan

      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.

  18. 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!5 stars

    1. meggan

      Thank you, Leslie! I’m so glad you enjoyed it. :) Good call on the dijon, I am going to try that!

  19. Meg @ NomingthruLife

    Has a salad dressing ever looked so pretty? Noooo it hasn’t. This looks gorge and it’s so simple. Yummmmay!

  20. Sarah | Well and Full

    This dressing came out to be such a beautiful ombre! It looks like a sunset :)5 stars

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