Poppy Seed Dressing
A bright lemon and honey poppy seed dressing with Dijon mustard, a pinch of cayenne and a blend of olive and vegetable oils. Makes about 1/2 cup.
From the recipe book of Sandra Mills.
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This small-batch poppy seed dressing from Sandra Mills's recipe book is sweet, tart and fresh: fresh-squeezed lemon juice and honey balanced with Dijon mustard, a pinch of cayenne, and a mix of vegetable and olive oil.
It is made right in a wide-mouth jar, so there is nothing to wash but the measuring spoons. It is wonderful on spinach and fruit salads, and on our Grilled Chicken and Strawberry Salad.
Ingredients
- 2 tablespoons fresh squeezed lemon juice
- 1 teaspoon Dijon mustard
- Pinch of cayenne pepper
- 3 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1 tablespoon honey
- 3 tablespoons olive oil
- 1 1/2 teaspoons poppy seeds
Instructions
- Combine. Combine all of the ingredients in a wide-mouth jar.
- Cover and shake. Cover and shake well until the honey is dissolved and the dressing is blended.
- Refrigerate. Refrigerate. Shake well again before serving.
Tips
- Double or triple the recipe if you are serving a crowd.
- Warm the honey for a few seconds if it is thick, so it blends easily.
- Use fresh lemon juice; bottled juice gives a flatter flavor.
Questions about this recipe
- What salads go with poppy seed dressing?
- Spinach salads, fruit salads, strawberry and berry salads, and slaws all pair well with its sweet-tart flavor.
- How long does poppy seed dressing keep?
- Covered in the refrigerator, it keeps for about a week. Let it stand a few minutes if the olive oil firms up, then shake.
- Can I make it without cayenne?
- Yes. The pinch of cayenne adds only a hint of warmth; leave it out for a milder dressing.
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