This homemade Poppyseed Dressing is an all-time favorite, especially for dressing up a spinach salad or your favorite sweet and savory combinations. This salad dressing is one of my favorite comfort foods!
Ingredients Needed
One of my favorite things about this recipe is that it calls for simple ingredients, mostly from the pantry, that I just about always have on hand.
- white vinegar
- sugar
- mustard powder
- green onion
- oil – we recommend a more neutral oil, such as peanut or canola; be sure to check for allergies before using peanut oil
- poppy seeds
How to Make Homemade Poppyseed Dressing
- Add all ingredients except poppyseeds and oil to the blender and give it a whirl!
- Add the oil slowly, in a steady stream.
- Whisk in the poppyseeds.
Storage and Other Tips
- This dressing will store well for 5 – 7 days in an airtight container in the fridge. It may stay good for a bit longer than a week if stored properly. Vinaigrette dressings have a longer shelf-life than homemade creamy, dairy-based, dressings.
- It may separate a little in the fridge; this is normal. Just give it a good shake before using again.
Frequently Asked Questions
Adding oil in a steady stream when making salad dressings creates a stable emulsion, preventing it from separating. This slow addition allows the oil to be broken down into tiny droplets and evenly dispersed within the other liquid ingredients, ensuring a smooth and creamy texture.
Although we have never tried it personally, many of our readers have substituted the sugar in this recipe with Splenda successfully.
Poppyseed Dressing
Equipment
Ingredients
- ⅓ cup white vinegar
- 1 teaspoon kosher salt
- a few turns black pepper freshly ground
- ¾ cup sugar
- 1 teaspoon mustard powder
- 1 green onion, ends removed both the "hairy" end and where the green part starts to get floppy
- ½ cup neutral-flavored vegetable oil such as peanut or canola; check for allergies before using peanut oil
- 1 teaspoon poppy seeds
Instructions
- In a blender, combine vinegar, salt, pepper, sugar, and dry mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.
- Pour the dressing into a serving or storage container and whisk in poppy seeds. Serve over leafy greens.
Notes
- Nutritional information was calculated for the entire recipe.
- Try this dressing on: Spinach Mandarin Poppyseed Salad
Questions & Reviews
I really love this dressing, but I have been wondering if I should store it in the fridge or not. Thanks!
And if it makes a difference, I use onion salt instead of a green onion.
This is probably a really dumb question but do you use regular vinegar or white wine vinegar?
This salad dressing is amazing! I made a batch last night and I’m already on my third salad! That being said, has anyone tried making a lower sugar version of this? Or tried using Splenda or something?? Also semi-related, you don’t have a raspberry vinaigrette recipe do you?? That’s my next favorite salad dressing!
Anyway, thanks for this wonderful recipe!!
Joie, yes, when I make this dressing, I use Splenda rather than regular sugar, tastes great!
That’s the one! Thanks, Kate. I was just searching for it wrong. This wrap is one of my favorites.
I loved making the wraps that you posted with this dressing. I haven’t had them for a while and just got online to double-check what you put in them (I think it was feta cheese, chicken, maybe cranberries?), but the link to your all-time favorite salad isn’t working in this post. Can you re-post what was in those amazing wraps? Or does anyone remember?
Was it this wrap?
https://fit-over50.news/2010/07/quick-fix-sweet-salty-salad-wrap/%3C/a%3E%3C/p%3E
Yum! I am making this for lunch, and using it on my salad with leafy greens, strawberries, walnuts, grilled chicken, and feta cheese.
How long will this dressing last in the refrig.
1-2 weeks. 🙂
I can’t wait to make this for our Sunday Family Dinner this weekend! But I have a question: Could I use canola oil instead of vegetable oil? Thanks 🙂
Yep–in fact, canola is just a type of vegetable oil (and the one we use pretty much exclusively).
How long will this last in the refrigerator?
Sorry! Catching up on old emails here! This will probably last about a week (maybe 2) in the fridge.
I was looking for a poppy seed dressing to go with my favorite Spinach, strawberry and almond salad. This was perfect and so easy to make! Thanks again for another wonderful recipe!