Ah, poppy seed dressing. Although I still feel this need to keep ranch dressing in our house for guests, I’ve noticed everyone always wants the poppy seed dressing! Maybe it’s the sweet and tangy combo that does it for you. For me, I love how it adds to the flavor of my salad, but doesn’t overpower it. I actually like salads, and want to taste the veggies in it.
Changing your lifestyle and what you eat can really bite you in the butt when you think it will be easy-peasy to go out and just order a salad, only to find out that there aren’t any healthy salad dressing options! People, I have felt so stuck at a restaurant that I’ve literally had my salad dry. 😱
No one should feel like that. I’ve since learned key questions to ask the server, like which dressings have no sugar and no dairy. Oil is a big problem though. I do my best to avoid canola and vegetable oil. That’s a main ingredient in most salad dressings. Sometimes I find a balsamic that works for me. Other times I just order avocado to put on as a dressing. Depending on the salad, salsa can work as a dressing too.
I’m a pretty creative cook. So, while contemplating why restaurants can’t just offer one good salad dressing for us “weirdos” who care about what we’re eating- I had an “ah-ha” moment. Why don’t I make my own dressing? I mean, I’ve already embraced being that person who comes to a restaurant with her own sides in her purse. Why wouldn’t I bring my own dressing?
I set out to make my favorite, a poppy seed dressing. Let me tell you, I had no idea how complex this was going to be. I felt a bit like a mad scientist. I was blending things, adding things, tasting tiny amounts of dressings.
If you could imagine the dishes being like drones and me being some sort of awesome jedi- then my kitchen was one epic scene from Star Wars. I completely annihilated the enemy. I simply didn’t want to clean up the “drones” after the battle was over.
This poppy seed dressing is excellent. It is incredibly flavorful and lasts about 2 weeks in the fridge. I use a mason jar to keep it and simply shake it up right before I pour it on my salad. I am so glad I put in the work for you! Now all you have to do is gather the ingredients, mix them up and enjoy!
Ingredients
- 1 1/2 cups walnut oil
- 3/4 cup white distilled vinegar or rice vinegar
- 2 T poppy seeds
- 1 T salt
- 1/2 tsp ground mustard
- 2 T diced onion
- 4 packets raw stevia
Instructions
- In a blender, ad all ingredients minus the poppy seeds.
- Blend on high for 30-45 seconds, until the dressing is slightly thick and the onions have been blended in throughout.
- Pour your dressing into a jar or container that has a lid.
- Add in the poppy seeds. Shake or stir together.
- Serve immediately or chill 1 hour and then serve.
Notes
This dressing will last about 2-3 weeks in your fridge. Remember to shake it up right before serving.
One of my secret weapons for packing things like salad dressing in my purse are these little Tupperware containers. They seal really well and hold just the right amount of food for me, whether I’m packing a snack or a sauce to pour on my food!
