This creamy homemade poppy seed salad dressing is the perfect sweet and tangy flavor combination and comes together in just 5 minutes!
Happy post-holiday weekend! …Get ready for the rest of the week to drag. HA. Seriously, why does that always happen?
So, you guys. I have some big news. You ready?
I can finally write vinaigrette on my own, after years and years of relying on spell-check. WHEW. (Now, if only I could say the same about “worcestershire”, my life would be changed. Baby steps.)
Anyway, the focus today isn’t on my spelling issues, or even a delicious vinaigrette.
Let’s talk creamy dressing.
I have two favorites – my Honey Sesame Dressing, which is so awesome on greens, chicken, fish, and french fries << OH YA. And this Poppy seed. Both have that sweet and tangy flavor combo that I adore.
There are about a gazillion recipes floating around for Poppy seed dressing, but I like my version the best. It’s so easy to make, there’s really no reason to buy it.
And this Spinach Salad is perfect to drizzle it on!
- 3/4 cups mayonnaise
- 1/4 cup half and half
- 1/4 cup sugar
- 1/4 cup apple cider vinegar
- 2/ tablespoons poppy seeds
- 1/2 teaspoon dry mustard
- pinch of salt
In medium bowl, whisk all the ingredients together until thoroughly combined and smooth.
Transfer to a clean jar and keep in the refrigerator until you’re ready to use. Shake well before using.
Milk may be substituted for the half n half, but it won’t be as creamy. White wine vinegar can be substituted for the apple cider vinegar. This dressing will keep refrigerated for up to a week.
(adapted slightly from Barefeet in the Kitchen)