We had a friend on Facebook that requested a yummy poppy seed salad dressing like they used to make at her work. So, we played around and this is what we came up with. We served the poppy seed salad dressing on a bed of Romaine and red leaf lettuce with tomatoes, carrots, bell peppers, and cabbage. I hope we captured what you were looking for Ms.Wilma, and I hope all of you try it out. It is a good dressing that is sweet and a little tangy. Mr. Cottage said he loved it and Grandma Cottage has been eating it every day. We thinned it out a little the 2nd day by adding the extra water to it. But it is up to you. This is great on a salad but would also taste wonderful as a dip for fresh veggies like carrots, green onions, broccoli and celery.
What you will need:
- Cutting Board
- Sharp Knife
- Measuring Spoons
- Measuring Cups
- Small skillet
- Electric Blender
- Cute Apron (They make everything taste better)
Poppy Seed Salad Dressing
- 2 1/4 cups cold spring water
- 2/3 cup of Bragg Raw Apple Cider Vinegar
- 2 tsp chopped sweet or red onion
- 1 cup raw organic sugar or raw honey
- 2 teaspoon dry mustard
- 2 teaspoon Celtic Sea Salt
- 1/3 cup mayo
- 4 tablespoons Tapioca flour or cornstarch but we don't use cornstarch
- In a small pan roast, the poppy seeds for a few seconds set aside.
- In a blender place the rest of your ingredients.
- Blend well and place in small pan and heat until thickened then stir in your 1 of tablespoon poppy seeds.
- Pour into a quart jar and refrigerate.
- Makes about a quart
- If you find it thicker than you like, add about 1/4 cup water after it has been in the fridge and that will thin it out some.
Before you go, check out these recipes
- Honey Catalina Dressing
- Ranch Salad Dressing
- Chinese Chicken Salad
- Taco Salad
- Taco Salad Casserole
- Summer Chicken Salad
- Garden Bounty Salad
- Caesar Salad Dressing