Poppyseed Dressing

This Poppyseed Dressing is deliciously sweet and made with 6 pantry staples. Perfect for fruit and vegetable salads, this makes any side dish taste like dessert.

Course Pantry

Cuisine American

Prep Time 1

Cook Time 1

Total Time 2

Servings servings (2 tbsp each)

Calories 145kcal

Author Meggan Hill

Ingredients

1/2 cup olive oil or other neutral 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

US Customary - Metric

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).
Shake or stir to combine. If you’re making a salad right away, keep the dressing out at room temperature to let the flavors mingle while preparing the salad. Or refrigerate for up to 4 days.

Video

Notes

Olive oil: Choose a light olive oil which has a more neutral flavor. Or substitute avocado oil, canola oil, or vegetable oil.
Red wine vinegar: I like red wine vinegar for the color it lends to the dressing, but you can substitute white vinegar, white wine vinegar, apple cider vinegar, or even lemon juice.
Sugar: Add sugar or your favorite sweetener, such as honey or maple syrup, to taste. Using different sweeteners changes the flavor, but the dressing still tastes great. Or, omit the sugar 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 (the flavor will change).
Yield: This poppy seed dressing recipe makes about 1 cup dressing, enough for 8 servings, 2 tablespoons each.
Storage: Store the dressing covered in the refrigerator for up to 4 days.

Nutrition