Best Poppy Seed Vinaigrette Recipes

SUMMER KALE, AVOCADO, MANGO, AND CHICKPEA SALAD WITH CITRUS POPPY SEED VINAIGRETTE

Steps:

• Place kale in a large bowl and gently massage it with your hands until slightly tender, 2 to 4 minutes. Let kale rest to tenderize further, about 10 minutes.
• Stir avocado, mango, chickpeas, and cucumber into kale.
• Combine olive oil, vinegar, orange juice, sunflower seed kernels, mustard, poppy seeds, and marmalade in a jar with a tight-fitting lid; put on the lid and shake until dressing is well combined. Pour dressing over kale mixture and toss to coat.

POPPY SEED VINAIGRETTE

Steps:

• In a small bowl, whisk together the lemon juice and vinegar. Add the olive oil drop by drop, whisking constantly.
• Season with salt and pepper. Whisk in poppy seeds. The vinaigrette will keep, tightly covered, in the refrigerator for up to 2 days.

APPLE CRANBERRY BACON CANDIED WALNUT SALAD WITH APPLE POPPY SEED VINAIGRETTE RECIPE - (4.2/5)

Steps:

• Add all of the dressing ingredients to a medium bowl and whisk to combine or shake in a mason jar. Refrigerate while you prepare the salad ingredients then whisk/shake again before drizzling over salad. The dressing can be made up to a week in advance. When ready to serve, toss all of the salad ingredients together in a large bowl. You can either drizzle with desired amount of dressing and toss to combine or if you expect leftovers, drizzle individual salad servings with dressing. NOTES All ingredients are a guideline. Add more or less of your favorite salad fixings! *The caramelized nuts recipe makes 1 cup nuts. I suggest making 1 cup caramelized walnuts and using the desired amount in the salad and eating/storing the rest :)

POPPY & SESAME SEED VINAIGRETTE

Steps:

• Combine the dry ingredients in a lidded jar and shake.
• Add the wet ingredients and shake.
• Good for one large or two small salads.

CHICKEN SALAD W/ PINEAPPLE POPPY SEED VINAIGRETTE

Steps:

• Combine all salad ingredients except dressing and cashews in a large bowl.
• Whisk dressing ingredients together until well combined.
• Just before serving: Add dressing and toss to coat. Sprinkle with cashews.

FRUIT SALAD WITH STRAWBERRY-POPPY SEED VINAIGRETTE

Steps:

• Place 1/2 cup sliced strawberries in blender or food processor. Cover and blend until smooth. Add sugar and vinegar; cover and blend. Add yogurt; cover and blend until smooth. Pour into small bowl. Stir in poppy seed. Refrigerate until serving.
• To assemble salads, layer all salad ingredients on 4 individual salad plates. Drizzle vinaigrette over salads. Serve immediately.

ASPARAGUS SALAD WITH HONEY POPPY SEED VINAIGRETTE

Steps:

• Lightly steam asparagus, so it still has some crunch to it (it should be bright green).
• Cut the asparagus into 1-inch pieces (give or take).
• Whisk the remaining ingredients together to make the dressing.
• Toss the asparagus with enough dressing to coat.
• VARIATION - Toss in some chopped roasted red pepper for added flavor and color.
• VARIATION - Toss in some toasted pine nuts (or other nuts you may like) for crunch.

HONEY POPPY SEED VINAIGRETTE

Steps:

• Put all ingredients together into a bowel and aerate with a mixer or use a blender to aerate.

HONEY POPPY SEED VINAIGRETTE LOW SODIUM

Steps:

• Whisk together the vinegars, honey, mustard, and salt.
• While whisking pour in the olive oil in a steady stream until the dressing is thoroughly mixed.
• Stir in the poppy seeds.
• Store the dressing in a glass jar in the fridge for several months.

MARCH FORTH! SALAD WITH ORANGE-POPPY SEED VINAIGRETTE

Steps:

• In a non-reactive bowl whisk together the agave nectar or honey, grated orange zest, fresh orange juice, poppy seeds, red wine vinegar, and salt.
• Gradually whisk in olive oil until emulsified.
• Combine the salad ingredients in a large salad bowl.
• Serve vinaigrette on side.
• Servings estimated.

SESAME AND POPPY SEED VINAIGRETTE

Steps:

• Place the vinegar, sugar, sesame seeds, poppy seeds, onion, Worcestershire sauce, paprika and salt in a blender or food processor.
• Blend until most of the sesame seeds are ground (stop the motor several times and scrape down the sides of the container). Scrape the contents into a small bowl, then whisk in the vegetable oil in a slow, steady stream.

GRILLED BEETS WITH BURRATA AND POPPY SEED VINAIGRETTE

Steps:

• Whisk shallot, vinegar, poppy seeds, mustard, and orange zest in a medium bowl. Whisk in vegetable oil, then 2 tablespoons olive oil; season with salt and pepper. Set vinaigrette aside.
• Peel and thinly slice 1 beet; set aside.
• Prepare a grill for medium heat. Toss remaining beets with 2 tablespoons olive oil in a medium bowl; season with salt and pepper. Grill beets, covered, turning occasionally, until tender, 30-35 minutes. Transfer beets to a plate and let cool.
• Meanwhile, toss scallions with remaining 1 tablespoon olive oil; season with salt and pepper. Grill scallions, turning occasionally, until charred, about 2 minutes.
• Using a paper towel, rub skins from beets and cut into bite-size pieces. Toss beets and reserved dressing in a medium bowl. Place cheese on plates or a platter and top with scallions, dressed beets, and reserved beet slices.
• DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill. Beets can be grilled and peeled 1 day ahead. Cover and chill. Bring to room temperature before serving.

HONEY-POPPY SEED VINAIGRETTE

Steps:

• Whisk ingredients until blended.

POPPY SEED-DIJON VINAIGRETTE RECIPE

Steps:

• Beat all ingredients in small bowl with wire whisk until well blended.
• Serve immediately. Or, cover and store in refrigerator up to 1 week. Use as a dressing for torn salad greens.

MELON SALAD WITH POPPY SEED VINAIGRETTE

Steps:

• In a large bowl, combine the melon, cucumber and mint; cover and refrigerate until serving., For vinaigrette, in a small saucepan, combine the sugar, vinegar, salt and mustard. Cook and stir over medium heat until sugar is dissolved. Cool. Transfer to a blender. While processing, gradually add oil in a steady stream. Stir in yogurt and poppy seeds., Pour half of the vinaigrette over melon mixture; toss to coat. Arrange spinach on a serving platter; top with melon. Drizzle with remaining vinaigrette.

GRILLED BEETS WITH BURRATA AND POPPY SEED VINAIGRETTE

Steps:

• Whisk shallot, vinegar, poppy seeds, mustard, and orange zest in a medium bowl. Whisk in vegetable oil, then 2 tablespoons olive oil; season with salt and pepper. Set vinaigrette aside.
• Peel and thinly slice 1 beet; set aside.
• Prepare a grill for medium heat. Toss remaining beets with 2 tablespoons olive oil in a medium bowl; season with salt and pepper. Grill beets, covered, turning occasionally, until tender, 30-35 minutes. Transfer beets to a plate and let cool.
• Meanwhile, toss scallions with remaining 1 tablespoon olive oil; season with salt and pepper. Grill scallions, turning occasionally, until charred, about 2 minutes.
• Using a paper towel, rub skins from beets and cut into bite-size pieces. Toss beets and reserved dressing in a medium bowl. Place cheese on plates or a platter and top with scallions, dressed beets, and reserved beet slices.
• DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill. Beets can be grilled and peeled 1 day ahead. Cover and chill. Bring to room temperature before serving. Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [email protected]. To see more recipes like this one, check out our Beet Recipes.