My family loves poppyseed salad dressing and I’ve tried making it a few times without great success. When I saw this recipe on Jen’s blog last week, I knew I’d be trying it soon. It was excellent! It was the perfect balance of tangy and sweet. I am simply thrilled to have a great homemade poppyseed dressing recipe at last.
Spring Salad with Poppyseed Dressing
recipe slightly adapted from My Tiny Oven
(printable recipe)
Dressing Ingredients:
3/4 cup mayo
1/4 cup milk
1/4 cup sugar
3 tablespoons white wine vinegar
2 tablespoons poppyseeds
1/2 teaspoon dry mustard
pinch of salt
Whisk until smooth and then pour into a jar and chill in the refrigerator until you are ready to use it. Shake well right before using. The dressing will keep well in the refrigerator for up to a week.
Salad Ingredients:
2 large handfuls of spring mix
1 large handful of baby spinach
1/4 of a small red onion, sliced as thinly as possible
10 strawberries, sliced
1/2 cup of raspberries
Feel to add whatever additional salad ingredients make you the happiest. Top with dressing just before serving. Enjoy!
Jen of My Tiny Oven says
Glad you liked it! Summer salads are the best!!
Inside a British Mum's Kitchen says
Lovely dressing – super salad – I'll be trying this one!Mary
Lucy says
You know I have never had poppyseed dressing?! Must change that soon! Thanks for the recipe:)
Donna K. says
Can greek yogurt be used in place of mayonnaise?
Mary says
I've never tried that, Donna. It's worth a shot. I'd reduce the milk slightly to compensate for the thinner consistency. If you try it, let me know how it works out.