This wonderful Creamy Poppy Seed Dressing is wonderful on a spinach salad or fresh summertime fruit salads, but absolutely out-of-this world with fresh ripe and sweet peaches or nectarines. So easy to make at home – you’ll never buy store bought poppy seed dressing again!
HOMEMADE SALAD DRESSING IS FAST, EASY & FRESH!
If you're used to buy store bought poppy seed dressing, this homemade version is going to change your mind! For years I've been switching to homemade versions of some of our favorite salad dressings, and my family agrees that this creamy, sweet and slightly tangy Poppy Seed Dressing is so much better than the bottled versions!
It only takes a few minutes to saute the shallots and whisk or shake everything together, and the finished dressing keeps well in the fridge for about 2 weeks. I like to store this in a glass mason jar so that I can easily shake it up just before serving. Shaking helps to combine all of the ingredients right before serving.
CREAMY POPPY SEED DRESSING RECIPE:
Making homemade creamy and sweet Poppy Seed Dressing is as easy as can be! This recipe uses a base of mayonnaise and yogurt for its creamy base. Sweet white wine and vinegar, together with sauteed shallots, balance the sweetness from the tiniest bit of sugar. A couple of spoonfuls of poppy seeds gives the dressing its signature flavor and appearance - perfect every time!
SERVING SUGGESTIONS FOR CREAMY POPPY SEED DRESSING:
MORE HOMEMADE SALAD DRESSING RECIPES:
Once you know how easy it is to make delicious homemade salad dressings in your own kitchen, you'll stop buying the bottled stuff completely! Here are some of my favorite recipes:
2 tablespoons chopped shallot
1 tablespoon butter
3 tablespoons Greek vanilla or plain yogurt
¼ cup olive oil mayonnaise
1 tablespoon olive oil
1 tablespoon semi-sweet white wine (optional)
½ tablespoon cider vinegar
2 teaspoons sugar
½ tablespoon water
2-3 tablespoons poppy seeds
HOW I MAKE THIS:
YIELD: Makes about 1 cup of dressing.
Originally posted June 2014; revised and reposted July 2021.
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