Go Back
+ servings
Homemade poppy seed dressing being poured onto a spinach salad.

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.
Course Pantry
Cuisine American
Prep Time 1 minute
Cook Time 1 minute
Total Time 2 minutes
Servings 8 servings
Calories 145kcal


  • 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


  • 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.



  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.


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