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!


  • 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


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