Poppy Seed Dressing

26 Aug

Tastes great on any green salad but pairs superbly with this spinach salad with strawberries and pecans.  For health purposes, I’m always tempted to use olive oil in salad dressings.  If you’re going to use a dressing up before refrigerating it, olive oil works fine.  But this dressing lasts for a week or more and olive oil does not hold well in the refrigerator; it gets all hard and congealed.  So I recommend using the vegetable oil that the recipe calls for so you can enjoy it more than once!

Ingredients

  • 1/3 cup cider vinegar or white vinegar
  • 1/3 cup vegetable oil
  • 1/4 cup sugar
  • 1 T. Dijon mustard
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 small onion, coarsely chopped
  • 2 tsp. poppy seeds

Combine first 7 ingredients in container of an electric blender; cover and process until smooth, stopping once to scrape down sides.  Stir in poppy seeds.

Courtesy of Southern Living

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: