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Poppy Seed Dressing

Side · Dressing · Makes ~1½ cups

Vegan Gluten Free Quick

Ingredients

  • Sugar½ cup
  • Poppy Seeds1 tbsp
  • Dried Onion Flakes1 tbsp
  • Salt¾ tbsp
  • Dry Mustard¾ tbsp
  • Red Wine Vinegar⅓ cup
  • Canola Oil⅔ cup

Method

  1. Blend all but the oil. Add sugar, poppy seeds, dried onion, salt, dry mustard, and red wine vinegar to a food processor or blender. Process for 1 minute.
  2. Emulsify. With the blender running, drizzle the canola oil in a thin, steady stream. Continue blending until the dressing is thick and fully emulsified.
  3. Store. Transfer to a jar. Keeps in the fridge for up to 2 weeks. Shake well before use.
💡 Classic on spinach salads with sliced strawberries, mandarin oranges, or dried cranberries. The dry mustard and slow oil stream are what give it that thick, creamy texture.