Poppyseed Dressing

This Poppyseed Dressing is deliciously sweet and made with 6 pantry staples. Perfect for fruit and vegetable salads, this makes any side dish taste like dessert.

This Poppyseed Vinaigrette is a little bit sweet and is perfect on any vegetable salad with fruit and nuts. My favorite combination is fresh spinach, juicy strawberries, and toasted pecans, but there are so many great ways to enjoy this poppy seed salad dressing. It’s old-fashioned, versatile, and better than any bottle at the store.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Olive oil: Choose a light olive oil which has a more neutral flavor. Or substitute avocado oil, canola oil, or vegetable oil.
• Red wine vinegar: I like red wine vinegar for the color it lends to the dressing, but you can substitute white vinegar, white wine vinegar, apple cider vinegar, or even lemon juice.
• Sugar: Add sugar or your favorite sweetener, such as honey or maple syrup, to taste. Using different sweeteners changes the flavor, but the dressing still tastes great. Or, omit the sugar 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 (the flavor will change).

Step-by-step instructions

1. In a bowl with a whisk, or in a mason jar with a lid, add the vegetable oil, red wine vinegar, dried mustard, poppyseeds, sugar, and salt.

2. If you’re making a salad right away, keep the dressing out at room temperature to let the flavors mingle while preparing the salad. Or refrigerate for up to 4 days.

Recipe tips and variations

• Yield: This poppy seed dressing recipe makes about 1 cup of dressing, enough for 8 servings, 2 tablespoons each.
• 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.
• More salad ideas: I love a bed of arugula with toasted almonds, red onion, fresh blueberries, goat cheese or blue cheese, and poppy seed dressing. Finish with freshly cracked black pepper and a sprinkle of kosher salt.

Favorite salads for poppyseed dressing

Salad Recipes

Spinach and Strawberry Salad

Salad Recipes

Fruit Salad

Salad Recipes

Kale Salad

Salad Recipes

Burrata Cheese Salad

Poppyseed Dressing

By Meggan Hill

This Poppyseed Dressing is deliciously sweet and made with 6 pantry staples. Perfect for fruit and vegetable salads, this makes any side dish taste like dessert.

Prep Time 1 minute min

Cook Time 1 minute min

Total Time 2 minutes mins

Servings 8 servings (2 tbsp each)

Course Pantry

Cuisine American

Calories 145

5 from 235 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 1/2 cup olive oil or other neutral oil (see note 1)
• ▢ 1/4 cup red wine vinegar (see note 2)
• ▢ 1/4 cup granulated sugar or less to taste (see note 3)
• ▢ 1 teaspoon dried mustard (see note 4)
• ▢ 1 teaspoon poppy seeds
• ▢ Salt

Instructions 

• 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).
• Shake or stir to combine. If you’re making a salad right away, keep the dressing out at room temperature to let the flavors mingle while preparing the salad. Or refrigerate for up to 4 days.

Recipe Video

Notes

1. Olive oil: Choose a light olive oil which has a more neutral flavor. Or substitute avocado oil, canola oil, or vegetable oil.
2. Red wine vinegar: I like red wine vinegar for the color it lends to the dressing, but you can substitute white vinegar, white wine vinegar, apple cider vinegar, or even lemon juice.
3. Sugar: Add sugar or your favorite sweetener, such as honey or maple syrup, to taste. Using different sweeteners changes the flavor, but the dressing still tastes great. Or, omit the sugar entirely.
4. 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 (the flavor will change).
5. Yield: This poppy seed dressing recipe makes about 1 cup dressing, enough for 8 servings, 2 tablespoons each.
6. Storage: Store the dressing covered in the refrigerator for up to 4 days.

Nutrition

Serving: 2 tbspCalories: 145kcalCarbohydrates: 6gProtein: 1gFat: 14gSaturated Fat: 11gSodium: 1mgFiber: 1gSugar: 6gCalcium: 5mgIron: 1mg

Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill