About the Recipe
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.
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.)
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.
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.