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The basic poppy seed dressing recipe has been a part of my repertoire for years.  But, The Goddess decided it was time for a change, hence the orange and vanilla.  It’s still a little bit sweet and a little bit sharp—it really is the perfect summer dressing.Poppy seed dressing is a wonderfully flexible dressing.  You’ll use it on everything.  I’m not kidding when I tell you I’ve been making this for decades.  I’m going to give you the original, then give you the modifications, with the orange and a lower calorie version.

I find this works best made in a blender, rather than a food processor.  Also an immersion blender works great; I use a wide-mouth quart jar as the mixing vessel.  Bonus…no clean up.  Just pop the lid on and chill.

You pretty much dump everything, but the oil and poppy seeds, into the blender, and whirl it up.  Then, remove the center from the lid.  With the motor running, pour the oil though the hole.  This time I added a little vanilla paste and whirled it up again.  Pour into a pint jar; cover and chill.  Just before serving, stir in the poppy seeds.

This is excellent on a spinach salad with strawberries (or blueberries, nectarines or raspberries).  We like it drizzled over a taco salad, and chicken salad, as well.  It’s very nice with seafood and grilled vegetables. Or here, drizzled over summer tomatoes and red onion.

Poppy Seed Dressing

  • Servings: Makes about 2 cups
  • Difficulty: Easy
  • Print

  • 3/4 cup cane sugar
  • 1/3 apple cider vinegar or white wine vinegar
  • 1 teaspoon dry mustard
  • 1/2 teaspoon garlic granules (optional)
  • 1 1/4 teaspoon kosher salt
  • 2 tablespoons minced onion
  • 1 cup vegetable oil
  • 1 1/2-2 tablespoons poppy seeds

Combine the first six ingredients in a blender. Whirl it up for about 30-60 seconds.  Remove the center of the lid.  With the motor running, slowly pour the oil through the hole in the lid; the mixture will will thicken as it sits.  Pour into a pint jar; cover tightly and chill for at least 2 hours.  Stir the poppy seeds in just prior to serving.  Keeps for at least a week or ten days in the the fridge.

Orange-Poppy Seed Dressing: Reduce the sugar by 2 tablespoons.  Add 3 tablespoons frozen orange juice concentrate with the first group of ingredients.  Continue with the recipe.

Lo-Cal Poppy Seed Dressing:  Place the sugar, dry mustard, garlic granules, if using, kosher salt and 1/2 teaspoon of xanthan gum in the blender.  Whirl just until combined, about 15 seconds.  Place the vinegar in a cup measure.  Add water to the just below the 1 cup line; add to the dry ingredients and immediately whirl the mixture up, about 60 seconds.  With the motor running (and the center removed from the lid, but the lid on the container), pour 1/3 cup oil slowly through the hole in the lid.  Whirl for at least 60 seconds.  Continue with the recipe.

NOTE:  You may add 1 teaspoon vanilla extract or paste.  This dressing is drizzled over salmon or shrimp, grilled chicken, green beans and asparagus…well, you get the idea.  It’s good on almost everything.

Poppy Seed Dressing Recipe©Marcia Lahens 2019.  All rights reserved.