Poppyseed dressing has long been a favorite of mine. It's sweet, tangy, and has cute little poppy seeds suspended throughout. I lived in oblivion, not really knowing what was in it, or how it was made.... until I found a recipe for a homemade version. SIX tablespoons of sugar. Whaaaat? We're making a salad dressing here, not dessert! That's almost one-third of a cup! If I want to consume that much sugar, I'm sure as heck not using a salad as the vehicle!
So while I did make the sinfully decadent and unhealthy version once for a party, I made it my mission to lighten it up to be an everyday dressing vs a special occasion one. The first obvious change is to decrease the sugar. So I only used one tablespoon, then supplemented with two tablespoons of honey. Since it wouldn't be quite as sweet, I also decreased the vinegar a bit, so it wouldn't be so sharp. And then I decreased the oil a bit too, to lower the fat content.
Overall, it is more than acceptable as a substitute for the original version. I've enjoyed it on strawberry spinach salads and bowls of mixed fruit. And tomorrow I'll be showing you my absolute favorite way to enjoy it - it's unexpected, but unbelievably delicious.
Light Poppyseed Dressing
heavily adapted from The Pastry Queen Christmas
- 2 tsp grated or very finely minced white onion
- 1/2 tsp dry mustard powder
- pinch of salt
- 1 Tbs sugar
- 2 Tbs honey
- 2 Tbs white wine or white balsamic vinegar
- 1/3 cup canola oil
- 1 Tbs poppy seeds
In a blender or small food processor, combine the onion, mustard powder, salt, sugar, honey, and vinegar. Blend until very well-combined, about 15 seconds. Slowly stream in the oil, and mix until combined. Add the poppy seeds and mix until they are well-distributed throughout the dressing.
The dressing can be stored for up to a week in the refrigerator.