Poppy Seed Dressing


Notes: If making up to 1 week ahead, cover and chill. For a clinging consistency, whirl dressing in a blender just before using.

About 1 cup


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1/2 cup salad oil (or 1/4 cup each salad oil and olive oil)
1/4 cup rice vinegar
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons lemon juice
1 1/2 tablespoons honey
2 teaspoons poppy seed
1/4 teaspoon each salt and pepper


In a bowl or a blender, whisk or whirl oil, vinegar, mustard, lemon juice, honey, poppy seed, salt, and pepper.

Nutritional analysis per tablespoon.

Created date

October 2003

Nutritional Information

Calories 70
Caloriesfromfat 90 %
Protein 0.1 g
Fat 7 g
Satfat 0.9 g
Carbohydrate 1.8 g
Fiber 0.0 g
Sodium 70 mg
Cholesterol 0.0 mg