Poppy Seed Dressing
This post may contain affiliate links. Read my full disclosure policy.
Brighten up your salads with a homemade poppy seed dressing that’s tangy, sweet, and easy to make.
Poppy seed dressing is a slightly creamy vinaigrette that strikes the perfect balance between tangy and sweet flavors, with a delightful nutty crunch from the seeds. It pairs nicely with simple mixed greens or more elaborate salads featuring fruits and nuts—spinach, strawberries, and almonds being a classic combination. Granted, those pesky poppy seeds have a way of getting lodged between your teeth (especially as we get older—ah, the joys of aging!), but the delicious taste of this dressing is well worth it. The best part? Preparing your own poppy seed dressing is incredibly easy, and you likely already have the necessary ingredients in your pantry. Whether you’re hosting a dinner party or just looking to liven up your weekday salads, this dressing is a must-have addition to your recipe box.
What You’ll Need To Make Poppy Seed Dressing
Step-by-Step Instructions
In a medium bowl, combine the honey, mustard, vinegar, mayonnaise, salt, and pepper.
Whisk to combine.
While whisking vigorously, slowly pour in the oil to create an emulsion; the dressing should be slightly thickened and emulsified when all the oil is added. If you see pools of oil forming on the top while you’re adding it, stop for a moment and whisk to emulsify before continuing.
Add the shallots and poppy seeds.
Stir to combine.
Taste and adjust seasoning, if necessary. Store the vinaigrette in a jar for up to a week in the refrigerator. Shake to re-emulsify when ready to use.
You May Also Like
Poppy Seed Dressing
Brighten up your salads with a homemade poppy seed dressing that’s tangy, sweet, and easy to make.
Ingredients
- 3 tablespoons honey
- 1½ tablespoons Dijon mustard
- ¼ cup white wine vinegar
- 1 tablespoon mayonnaise, best quality such as Hellmann's or Duke's
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup vegetable oil
- 1½ tablespoons minced shallots, from 1 shallot
- 1 tablespoon poppy seeds
Instructions
- In a medium bowl, whisk together the honey, mustard, vinegar, mayonnaise, salt, and pepper. While whisking vigorously, slowly pour in the oil to create an emulsion; the dressing should be slightly thickened and emulsified when all the oil is added. If you see pools of oil forming on the top while you're adding it, stop for a moment and whisk to emulsify before continuing. Mix in the shallots and poppy seeds. Taste and adjust seasoning, if necessary.
- Make-Ahead Instructions: The dressing can be stored for up to a week in the refrigerator. Shake to re-emulsify when ready to use.
Nutrition Information
Powered by 
- Per serving (8 servings)
- Serving size: 2 tablespoons
- Calories: 171
- Fat: 16 g
- Saturated fat: 1 g
- Carbohydrates: 7 g
- Sugar: 7 g
- Fiber: 0 g
- Protein: 0 g
- Sodium: 86 mg
- Cholesterol: 1 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Made this dressing today using champagne vinegar rather than white wine vinegar. It is superb!! It will be served on a green salad with strawberries, blueberries, pineapple and shredded chicken. Like all of Jenn’s recipes that I have tried, this one is truly excellent!
I made your poppyseed dressing and it’s delicious! I’m going to use a little less of the poppyseeds next time. Maybe it’s because the ones I bought seem a little gritty, even after chilling the dressing for several hours. I used this dressing on a green salad with mandarin orange segments and candied almonds. It was so good! Everything I’ve made from your cookbook and website have been really great! Thank you!!
Hi, Could I use unseasoned rice vinegar for this?
Sure – enjoy!
Jen, The recipe is delicious and timely with fresh Spring strawberries. I decided to refrigerate the leftover dressing. (Not sure about leaving it on the counter due to the mayo) I am going to try the Chipolte Honey, and Cranberry- Dijon dressings as well. Dee
Wow, best dressing I’ve ever tasted/made! And so easy. Can’t wait to put this on so many wonderful salads this summer. Thanks Jenn!
Made this last night. Didn’t notice it was WHITE wine vinegar and I used regular white distilled vinegar. Ended up adding like 1/2 tsp of cane sugar. Probably not needed had I used the specified vinegar. This is the first homemade salad dressing I’ve made. My wife and I agree that it’s excellent! I used California Olive Ranch oil that is a 50/50 blend of Olive & Avocado oils. Love the thought of making a great dressing that’s made with quality ingredients. Thanks for sharing this recipe.
Hi Jenn I love poppyseed dressing! Will it be fine to use olive oil instead? We cannot have the other.
Thanks so much
Melissa
Hi Melissa, I use vegetable oil as it’s more neutral in flavor, but if you aren’t able to use it, olive oil is fine. Please, LMK how it turns out!
Can you make the dressing with greek yogurt instead of mayo?
Yep, that should work, but I might reduce the vinegar just a touch.