I pretty much only make three salad dressings. My favorite ranch dressing, a strawberry vinaigrette, and this poppyseed dressing.
Bart’s sister made it shortly after we got married and I ate more salad that night than I had in the last three years combined.
And then I got the recipe and found out it was super easy to just throw everything in the blender and make myself in about two minutes.
It’s great on any type of sweeter salad, like this goat cheese and peach salad, or just a basic spinach/fruit/feta salad.
Done and done.
Makes about 1 cup
6 T white sugar
1/2 tsp dry mustard
1/2 tsp salt
1/6 cup white vinegar
1/2 T grated onion (I don’t even bother grating it usually. Just throw a little chunk of onion right in the blender)
1/2 cup salad oil (I usually use canola)
1 T poppyseeds
Put all ingredients except oil and poppyseeds in a blender. Run the blender for a couple of seconds to combine everything.
With the blender still running, slowly drizzle in the oil and let run until well combined.
Stir in poppyseeds.
Stores in fridge for about two weeks (although you may have to whisk it back together if it separates).