Poppyseed Salad Dressing Recipe

Poppyseed Salad Dressing can flip essentially the most odd of salads into one thing actually particular! Easy to make and lasts for two – 3 weeks within the fridge. Nice standby – so make a giant batch!

I really like Poppyseed Salad Dressing! It’s so rather more than only a dressing with poppyseed added to it. The poppyseed add a nuttiness and aroma, taking an in any other case odd dressing to new heights.

I’ve just about constantly had a bottle of Poppyseed Salad Dressing in my fridge for the final 3 weeks from once I began to plan to share my Strawberry Salad. I ended up selecting to make use of Strawberry Balsamic Dressing with that salad, however I used to be actually tossing up between that and this Poppyseed Salad Dressing!

I’m sharing this recipe as a part of a Prepared-To-Use Salad Dressings publish the place I consolidated eight of my favorite home made salad dressing recipes which have lengthy shelf lives. Many salad dressings are made with recent elements like lemon juice and garlic, which implies they should be used inside a few days. In any other case they begin to lose flavour or, within the case of garlic, it could actually really go dangerous and trigger a nasty type of meals poisoning known as botulism. So there’s a tip for you! Something with uncooked garlic in it, ensure you eat it inside 2 days (3 on the most, however I all the time err on the facet of warning).

So Poppyseed Salad Dressing is ideal for making and maintaining as a result of it’s not made with any recent elements. 🙂

Poppyseed Salad Dressing is a lot greater than only a creamy dressing with poppyseed in it. The poppyseed create a good looking nutty aroma within the dressing. Sure you’ll most likely get some caught in your enamel – nevertheless it’s SO WORTH IT!!!

Poppyseed Salad Dressing Recipe

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Serves: 1 Prep Time: 5 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 eschalot / French shallot ("shallot" in the US i.e. the small onions), finely chopped
• 1/4 cup white wine vinegar
• 1/4 cup white sugar
• 1 1/2 tbsp poppyseeds
• 1/2 tsp mustard powder (or 1 tsp mild English mustard, not hot)
• 1 tbsp mayonnaise (can omit, makes it creamier)
• 1/2 tsp salt
• 1/2 cup olive oil or grapeseed oil

Instructions

1. Place ingredients in a jar. Shake very well. Adjust salt and pepper to taste. Store in the fridge for up to 2 weeks.

Notes

1. My favourite is to use it for Strawberry Salad: Baby spinach, sliced strawberry, feta and toasted nuts, as pictured in the post.
2. I find it too rich for just plain delicate leafy greens (Balsamic, French and Italian are perfect for plain green leaves), so tend to use it for salads with more than just leafy greens, like roasted vegetables. I also love it with salads with apple in it - for some reason, I feel like poppyseed dressing and apple is a perfect match!