Poppy Seed Dressing is one flavor of dressing that I don’t think I’ve ever purchased. I would rather have Ranch, Blue Cheese, Italian, Thousand Island, or 10 other dressings instead of Poppy Seed. I have, however, been making poppy seed dressing which is easy and tasty.
Poppy Seed Dressing
Poppy Seed Dressing is good to make a day ahead of when you need it, so the flavors can blend. It is on the sweet end of the dressing options but has a little bit of minced onion and some dried mustard to help balance out the sweetness. Since it’s not cream based, you can make it and keep it in the fridge for a couple of weeks.
Are you wondering why I’m making this dressing? It’s because it goes great with my Kale and Brussel Sprouts Salad. The vinegar in the dressing helps break down the potentially tough Kale and Brussel Sprouts just a little bit. The oil helps to carry the remaining ingredients in the dressing over the vegetables and enhances their flavor instead of covering it up like other, heavier dressings may do.
This salad dressing may not be my favorite dressing for every salad, but it is a favorite for my Kale and Brussel Sprouts Salad.
Poppy Seed Dressing
Ingredients
- 1 TB Minced Onion
- 1 TB Poppy Seeds
- 1 tsp Salt
- ⅓ Cup Sugar
- ½ tsp Dried Mustard
- ¾ Cup Canola Oil
- ⅓ Cup White Vinegar
Instructions
- Mix all ingredients together in a container like this Oxo Salad Dressing Shakerand shake well.
- Place in fridge to blend flavors and chill until ready to use.
