For a sweet and tangy salad dressing, try this homemade poppy seed recipe that uses ingredients like vinegar, oil, sugar, seasonings, and poppy seeds.
Homemade salad dressings are becoming my jam. I’ve only shared about five so far, but I’m in love with each and every one of them. Aside from my Maple Balsamic Vinaigrette, this Poppy Seed Dressing might be my favorite. Every time I make it, I remember how delicious the balance is of sweet and tangy flavors.
I made a batch of this dressing again this past weekend to go with my Strawberry and Chicken Spinach Salad, which is actually how I came up with this dressing in the first place. Since the recipe kind of gets lost in that old post, I wanted to create a new one dedicated solely to the deliciousness that is this salad dressing.
Since spring is in full swing (though it’s not acting like it in some regions of the country), fresh ingredients like strawberries and blueberries are becoming in season. That means I get to start making my Berry & Walnut Chicken Salad (above) more often. Mmm. Sometimes I’m actually surprised how much I truly enjoy salads.
…they’re salads. You wouldn’t think they’re overly mind-blowing, but with the right combo of ingredients—plus, the right dressing—they can almost taste like dessert.
Ingredients:
- 1/2 cup canola oil
- 1/4 cup white vinegar
- 2.5 Tbs granulated sugar
- 1 1/2 tsp poppy seeds
- 1/2 tsp ground dry mustard
- 1/2 tsp onion powder
- 1/2 tsp salt
Instructions:
- Combine all ingredients in a jar; mix (or shake) until well incorporated.
- Store in the fridge for 1-2 weeks.
What’s your favorite salad dressing?
