1 cup plus 2 tablespoons (serving size: 1 tablespoon)

How to Make It

Combine first 5 ingredients in a blender; process until blended. Add poppy seeds; pulse once. Cover and refrigerate.

Ratings & Reviews


January 31, 2017
This made a deliscious salad dressing. I didn't use orange juice but put a whole orange in instead. I also added a few drops of sesame oil.


April 04, 2016
I see what others are saying about the non-emulsion but if you think of it more like a vinaigrette, you won't be disappointed.  I subbed some peach vinegar for the champagne vinegar and it was stellar.

tfontana's Review

August 03, 2013

osequin's Review

April 21, 2013
This dressing tastes delicious! Mine emulsified just fine in the blender.It is thinner than most dressings but the taste is worth it- and it's low cal!

EllenDeller's Review

December 22, 2010
I substituted raspberry vinegar and found the flavor delicious. However, it was very runny and would not thicken, despite refrigeration. It may have too much juice & vinegar in proportion to the oil. It does have potential, though--perhaps half as much juice and vinegar would be better?

Jackie0000's Review

August 09, 2010
Love it. It's now my favoriate low cal dressing for any salad!

LaraFerri's Review

June 20, 2010
It is delicious !!!

bethany's Review

June 01, 2010
This did not work for me. The dressing would not "emulsify" or basically thicken and it made the salad soggy. I actually like the dressing by itself to dip stuff in.