Poppy Seed Dressing

• Honey, Dijon mustard & white wine vinegar: The sweet-tangy backbone of the dressing—honey balances the acidity of the vinegar, while Dijon adds a little kick and helps everything blend smoothly.
• Mayonnaise & vegetable oil: These give the dressing its creamy body and rich texture. Go with a good-quality mayo like Hellmann’s or Duke’s for the best flavor. Feel free to swap the vegetable oil for another neutral option, like grapeseed or canola, but steer clear of olive oil—it’s a little too bold for this dressing.
• Shallots, salt & black pepper: Add depth and seasoning—just enough to bring out all the other flavors without overpowering.
• Poppy Seeds: For a bit of crunch, a subtle nutty flavor, and those classic speckles that make this dressing instantly recognizable. (If you’re a fan of poppy seeds, don’t miss my lemon poppy seed muffins and lemon poppy seed cake.)
• Jump to the printable recipe for precise measurements

Step 1: Combine the base ingredients. In a medium bowl, whisk together the honey, mustard, vinegar, mayonnaise, salt, and pepper until smooth.

Step 2: Add the oil. While whisking constantly, slowly drizzle in the oil to form an emulsion. The dressing should thicken slightly and look uniform. If the oil starts pooling, pause and whisk until it comes together before continuing.

Step 3: Stir in the extras. Add the shallots and poppy seeds and stir until evenly distributed. Give it a taste and adjust the seasoning if needed. Transfer the dressing to a jar and refrigerate for up to a week. Shake well before using to re-emulsify.

Pro Tip: Mince any leftover shallot and stash it in a small bowl of vinegar in the fridge—it’s a quick pickle you can toss into dressings, sandwiches, or grain bowls.

Serving Ideas For HomeMade Poppy Seed Dressing

• Go classic with fruit and nuts. Toss baby spinach with fruit—strawberries, blueberries, raspberries, apples or pears would all be great options—goat cheese, and toasted pecans or almonds.
• Try a crunchy slaw. Shred green cabbage or use a bagged slaw mix, then add thinly sliced apples, carrots, and green onions.
• Use up roasted veggies. Cold roasted beets, sweet potatoes, or carrots are great over arugula or spring greens. Crumbled feta or blue cheese and a handful of pumpkin seeds make it even better.
• Go savory-sweet with proteins. Grilled chicken, salmon, or steak pairs well with mixed greens, avocado, and juicy fruits like mango, orange segments, or grapes.
• Make it grain-based. Use the dressing to liven up a grain salad with farro or quinoa, chopped kale, cucumbers, and dried cranberries or golden raisins.
• Try a hearty chopped salad. Combine romaine or little gems with chopped deli turkey, cheddar, apples, and sunflower seeds. It’s crunchy, filling, and easy to throw together.

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