This Poppy Seed Dressing is a wonderful complement to almost any salad. It’s sweet and pungent, and only takes a few minutes to make in a blender. Experiment with different kinds of oil for this recipe and find the one that you like best. I’ve added some suggestions in the notes.
Dressing
Prep time
10
minutesIngredients
3/4 cup vegetable oil
1/3 cup white balsamic vinegar or champagne vinegar
1/4 of a medium red onion
1/2 tsp dry mustard
3/4 tsp salt
1/3 cup sugar
1 Tbsp poppy seeds
Directions
- Put everything, except for the poppy seeds, in a blender and blend until the onion is well minced.
- Pour the dressing into a salad dressing server and stir in the poppy seeds.
- Cover with lid or plastic wrap and refrigerate until ready to serve.
Notes
- If you’re wondering which kind of vegetable oil to use, try light, neutral-flavored oils like safflower, canola, or soybean oil. You could substitute extra virgin olive oil if you want a stronger flavor.
- For oil with high vitamin E content, try grapeseed oil, avocado oil, and almond oil.
- For oils rich in monounsaturated fat, phytochemicals, and alpha-linolenic acid, try canola, peanut, flaxseed, walnut, hemp, avocado, almond, or extra virgin olive oils.
I made this with balsamic vinegar instead of WHITE balsamic vinegar because I ran out of the white and nixed the poppy seeds. It was surprisingly different, but still tasty. Please attach the raspberry chicken salad recipe with this!!
Will do!