Poppy Seed Dressing

4.48 from 19 votes

This deliciously sweet and tangy homemade Poppy Seed Dressing goes just as well on a kale or spinach salad as it does with a strawberry salad. Perfect for spring and summer dining!

Prep Time10

Total Time10

Course: Salads

Cuisine: American

Keyword: dressing, poppy seed dressing, poppyseed, Salad Dressing

Servings: cup

Calories: 169kcal

Author: Tara Noland

Equipment

Superior Glass Oil and Vinegar Dispenser, (set of 2) Modern Olive Oil Dispenser, Wide Opening for Easy Refill and Cleaning, Clear Glass Oil Bottle, Pouring Spouts, 18 Oz. Cruet Set (Set of 2)
Large Salad Serving Bowl with Tongs,Nature White Bamboo Fiber Salad Bowl with Lid,Mixing Bowl with Servers set for Pasta,Fruits,Vegetables to Replace Wooden Bowls
OXO Good Grips Salad Dressing Shaker Clear

Ingredients

1/4 cup white wine vinegar or champagne vinegar
1/4 cup white sugar
1 small shallot
1 tablespoon poppy seeds
pinch of salt
2 teaspoons dijon mustard
2 teaspoons plain Greek yogurt or Mayonnaise
1/2 cup grapeseed oil

Instructions

In a small mason jar, combine the vinegar and sugar. Secure the lid and shake until the sugar is mostly dissolved.
Peel the shallot and then, using a microplane or the smallest holes on a box grater, grate the shallot directly into the vinegar and sugar mixture. Then, add the poppy seeds, salt, mustard, and yogurt. Secure the lid and shake until thoroughly mixed.
Pour in the grapeseed oil (or other neutral flavored oil), then secure the lid and shake until well combined.

Notes

You can store this dressing in the fridge for 2 to 3 weeks. It will separate as it sits in the fridge, so be sure to shake or whisk well before serving.

Nutrition