Tangy Poppy Seed Salad Dressing Recipes

TANGY POPPY SEED FRUIT SALAD

Steps:

• In a large bowl, toss pineapple, orange, kiwi, grapes and strawberries. In a small cup or bowl, combine lime zest, lime juice, honey, poppy seeds and 1/4 cup reserved pineapple juice. Stir well and toss with fruit.

SUMMER SALAD WITH CREAMY BASIL POPPY SEED DRESSING

Steps:

• Prepare the dressing first by mixing all the ingredients together. I like to leave the dressing in the fridge to marinate for a couple hours, but you can also use it straightaway.
• Separate kale leaves from the tough stems, and steam the leaves from 3-4 minutes. Discard the stems.
• While the kale is steaming, and cooling down, prepare the other salad ingredients and add them to a large bowl. Add the kale when it has cooled to room temperature.
• Mix in the dressing, and add the garnishes. Voila!

STRAWBERRY COBB SALAD WITH TANGY POPPYSEED DRESSING

Steps:

• In a blender, mix all dressing ingredients, except the poppy seeds, together until frothy. Stir in poppy seeds.
• In a large bowl, toss together spinach, strawberries, bacon and avocado. Drizzle with dressing.

POPPYSEED DRESSING

Steps:

• In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds.

POPPY SEED SALAD DRESSING

Steps:

• In a small pan roast, the poppy seeds for a few seconds set aside. In a blender place the rest of your ingredients. Blend well and place in small pan and heat until thickened then stir in your 1 of tablespoon poppy seeds. Cool. Pour into a quart jar and refrigerate. Makes about a quart If you find it thicker than you like, add about 1/4 cup water after it has been in the fridge and that will thin it out some.

CITRUS AND CRANBERRY WINTER SALAD

Steps:

• Cut romaine lettuce into bite size pieces and add to a medium mixing bowl.
• Add spinach, cranberries, strained pineaple, mandarin oranges, and almonds.
• Toss in bowl till mixed.
• Drizzle Homemade Poppy Seed Dressing over top and toss together gently.
• Sprinkle with Swiss cheese and serve.

POPPY SEED DRESSING

Steps:

• In a small mason jar, combine the vinegar and sugar. Secure the lid and shake until the sugar is mostly dissolved.
• Peel the shallot and then, using a microplane or the smallest holes on a box grater, grate the shallot directly into the vinegar and sugar mixture. Then, add the poppy seeds, salt, mustard, and yogurt. Secure the lid and shake until thoroughly mixed.
• Pour in the grapeseed oil (or other neutral flavored oil), then secure the lid and shake until well combined.

TANGY POPPY SEED FRUIT SALAD

Steps:

• Place all fruit in a large bowl. In a small bowl, whisk dressing ingredients. Drizzle over fruit; toss gently to combine.

POPPY SEED DRESSING

Steps:

• Add olive oil, yogurt, mayonnaise, lemon juice, apple cider vinegar, honey, salt, and poppyseeds. Whisk until thoroughly mixed.
• Alternatively, add ingredients in a jar with a tight-fitting lid and shake well. Let it rest in the fridge for at least an hour or until ready to use.

SWEET 'N' TANGY POPPY SEED DRESSING

Steps:

• Combine all ingredients in a blender; process for 30 seconds. Chill. Stir before using.

HOMEMADE POPPYSEED DRESSING

Steps:

• Add ingredients in the order above, except the shallot and poppy seeds into the Vitamix blending bowl. Blend well to combine.
• Whisk in shallots and poppyseeds.
• This can be made ahead of time and stored in the refrigerator up to 1 week in a covered container.

POPPY SEED DRESSING

Steps:

• In a medium bowl, whisk together the granulated sugar, white vinegar, dry mustard, onion flakes, and kosher salt. (For the creamy variation, whisk in the mayonnaise here.)
• Gradually whisk in the grapeseed oil about 1 tablespoon at a time until a creamy emulsion forms.
• Whisk in the poppy seeds. Serve immediately or store in a sealed container or jar until serving. You can store at room temperature for up to 2 weeks (shake before serving), or refrigerated for 1 month (allow to come to room temperature before serving).

PEAR SALAD WITH PECANS

Steps:

• In a medium bowl, whisk together the granulated sugar, white vinegar, dry mustard, onion flakes, and kosher salt. Gradually whisk in the grapeseed oil about 1 tablespoon at a time until a creamy emulsion forms. Whisk in the poppy seeds. Serve immediately or store in a sealed container or jar until serving (allow to come to room temperature if refrigerated).
• Slice the pear into thin slices. Thinly slice the shallot. See How to Cut a Pomegranate for instructions on removing pomegranate seeds.
• Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
• Place the greens on a plate or platter. Top with the pear slices, shallot, toasted pecans, pomegranate seeds, and gorgonzola cheese crumbles. Drizzle with the desired amount of dressing and serve (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).