Tuesday, April 16, 2013

(Lighter) Poppyseed Dressing

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.


Valerie @ Pursuit of Sweetness said...

YUM! It's the perfect time of year for poppyseed dressing! And I'm excited to see what you use it in :)

Karen (Back Road Journal) said...

I'll definitely have to try this on the orange and red onion salad that I like to make.

Caroline Barbee said...

I had no idea there was that much sugar. Insane! I have a feeling I will be making this version. I love poppyseed dressings!

Joanne (eats well with others) said...

WOW that is a lot of sugar!! I'm so glad you lightened it up and healthified it so the salads I dress with it will actually be no-guilt!

Kelsey Morgan said...

Love this, Josie. I am always trying to eliminate the hidden sugars. I don't think most food really needs it anyway. I can't wait to try this, especially in that gorgeous strawberry chicken salad!

Post a Comment