I am a firm believer in making your own dressings. It’s cheaper, better for you, and I think it tastes WORLDS better than the bottled stuff.
Of all the dressings I make, this poppy seed is my absolute favorite. I use it all the time and it goes great on so many different types of salads. The ingredients are not expensive at all and it stores for weeks in the refrigerator.
One little tip?
Buy your poppy seeds from a store that sells spices in bulk.
I am still using a bag of poppy seeds that I bought a good 8 months ago(and I make this dressing several times a month) that cost me under $1. Keep the poppy seeds in the fridge and they’ll last so much longer than in your cupboard. My Mother-in-law told me about this little trick when I pulled a container of poppy seeds out of her fridge last year, convinced it was stuck there by accident.
Nope! Shelf life extension was the name of the game.
Stay tuned for my favorite winter salad recipe, up next! Guess what dressing I put on it?
- ¾ C. White Vinegar
- 1½ C. Canola Oil
- ¾ C. Sugar
- 2 T. White or Yellow onion(I just eyeball a chunk of onion)
- 1¼ T. Salt
- ¾ t. Dry Mustard
- 1½ T. Poppy Seeds
- Place all ingredients except for the poppyseeds in a blender.
- Blend on high for at least 1 minute, or until the onion is fully chopped up and emulsified into the dressing.
- Add the poppy seeds and pulse a few times until incorporated into the dressing.