I was first introduced to Poppy Seed Salad Dressing a bunch of years ago by a good friend who’d invited me over for dinner for a spinach salad, and at the time I was scared… very scared. Granted, I wasn’t the most open minded person when it came to food, and putting fruit (strawberries) in a salad (100% spinach) wasn’t the easiest thing to wrap my head around. But I was brave, and thank goodness because that salad really did change the way I saw “salads” as a whole. So, thanks Tammy!
So, now that the warm weather is here, and salad season (in my opinion) has begun, I thought why not start off with a Poppy Seed Salad Dressing!
There’s lots of different variations for this dressing, so I chose a pretty simple one, and it tastes fantastic. This is typically used in a spinach and strawberry salad, but feel free to use it however you want.I’m sure this can work just fine if you simply combine all of the ingredients and shake like hell, but I chose to use a hand blender to emulsify this dressing. I combined all of the ingredients except the oil and poppy seeds and blended for a minute just to combine everything well and to make sure the sugar has dissolved and mixed together nicely. Then I very slowly poured in the oil with the blender running. Going slowly allows the oil and vinegar to emulsify into a totally combined state. Once all the oil is in, just stir in the poppy seeds, and you’re done. For using leftovers later, it may separate while sitting in the fridge, so just give it a good shake and it should be fine.
Hope you enjoy!
Poppy Seed Salad Dressing
- 1/3 Cup White Sugar
- 1/3 Cup White Vinegar
- 1 Teaspoon Salt
- 1 Teaspoon Ground Dry Mustard
- 1 Cup Vegetable Oil
- 1 Tablespoon Poppy Seed
- Combine sugar, vinegar, salt, ground dry mustard in a container and blend until combined thoroughly.
- Slowly pour a very thin stream of oil into mixture while allowing the blender to emulsify everything.
- Stir in poppy seeds. Voila. Enjoy.