Best Poppyseed Dressing Recipes

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.

LEMON POPPYSEED DRESSING

Steps:

• Blend sugar, lemon juice, onion, Dijon mustard, and salt in a blender until smooth. Stream canola oil in a thin stream into the mixture while blender is running. Add poppy seeds and pulse blender a few times, just to mix seeds into the dressing.

STRAWBERRY POPPYSEED DRESSING

Steps:

• Combine strawberries, oil, vinegar, sugar, and red onion in a blender; blend until smooth. Add poppy seeds and pulse several more times just to mix together.
• Chill in an airtight container in refrigerator for several hours before serving.

LEMON POPPYSEED SALAD DRESSING

Steps:

• Whisk together vinegar, lemon juice, mustard, honey, onion powder, and salt in a bowl. Slowly drizzle in grapeseed oil, whisking constantly, until combined. Stir the poppy seeds into the mixture.

RASPBERRY POPPYSEED DRESSING

Steps:

• Combine, in a storage container, the sugar and seasonings. Stir in the vinegar, and mix to dissolve.
• Add the poppy seeds and oil, and mix well. Cover and refrigerate.

POPPYSEED SALAD DRESSING

Steps:

• In a 1-quart jar with a lid, mix together the sugar, mustard powder, vegetable oil, poppy seeds, salt, white vinegar, and onion juice; tighten the lid onto the jar, and shake vigorously to combine. Reshake the dressing before using.

SUMMER FRUIT SALAD WITH LEMON POPPYSEED YOGURT DRESSING

Steps:

• In a medium bowl, add the yogurt, lemon zest, lemon juice, and poppyseeds. Stir with a whisk to combine.
• Add the fruit. Toss gently with a spatula to coat the fruit with the yogurt dressing. Pour into your serving bowl and garnish with a couple of lemon slices and a few fresh mint leaves if desired. Serve.

PANERA BREAD'S POPPYSEED DRESSING RECIPE - (2.7/5)

Steps:

• 1. Combine honey, salt, vinegar and mustard; gradually add in oil, beat thoroughly until mixture is well blended. 2. Stir in poppyseeds. 3. Cover and chill for several hours before serving 4. Shake well before serving

WINTER FRUIT SALAD WITH LEMON POPPYSEED DRESSING

Steps:

• In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
• In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat.

WINTER FRUIT SALAD WITH LEMON POPPYSEED DRESSING

Steps:

• In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix. In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat.

RAINBOW SALAD WITH LEMON POPPYSEED DRESSING

Steps:

• Toss the romaine lettuce, cucumber, green onions, yellow bell pepper, red bell pepper, and carrot together in a large bowl. Arrange the apple slice atop the vegetable mixture. Scatter the blueberries, walnuts, and feta cheese over the top of the salad.
• Whisk the apple cider vinegar, lemon juice, Dijon mustard, honey, onion powder, and salt together in a small bowl. Slowly drizzle the grapeseed oil into the mixture, whisking constantly until combined. Stir the poppy seeds into the dressing; drizzle over the salad to serve.

EASY CREAMY POPPYSEED DRESSING

Steps:

• Whisk all ingredients together and store in refridgerator for at least 2 hours to let flavors meld.
• Note: May thin with less milk or to desired consistancy.
• I just made this recipe as posted, and thought it was waaay too sweet for my tastes, so I added more mayonnaise to taste and it was delicious.

SPINACH AND MANDARIN ORANGE SALAD WITH POPPYSEED DRESSING

Steps:

• Make your dressing first:.
• Add equal parts yogurt, mayonnaise and mix well.
• Add the honey and mix inches Adjust this to your tastes. It is generally lightly sweet and rounds out the flavors of the mayo and yogurt.
• Add the poppy seeds, mix in (if you don't have seeds, don't sweat it, they give a bit of texture but I have wanted this salad and run out and it is fine without it -- )
• Salad:
• Either mix the spinach, sliced water chestnuts and mandarin oranges, or make this directly on the plate. I usually break the water chestnuts because about a 1/2 slice and one mandarin orange plus a fork full of spinach leaves seems to be about perfect.
• Top with the dressing.
• See! Isn't that easy? Five minutes!

PASSOVER POPOVER SALAD WITH HONEY POPPYSEED DRESSING

Steps:

• In a large serving bowl, add the lettuce, radishes, asparagus, shallot and chives. Drizzle with some of the salad dressing and gently toss to coat. Place some popovers on the salad as croutons. Garnish with the crispy chicken skin (gribenes). Serve the remaining salad dressing and whole popovers on the side.
• For the salad dressing: In a small mixing bowl, whisk together the lemon zest and juice, honey mustard, honey, poppyseeds, salt and several grinds of pepper. Add the olive oil and whisk to emulsify.
• For the schmaltz and gribenes: Add 2 tablespoons water to a medium, nonstick pan. Scatter the chicken skin and fat in the pan and season with the salt. Heat over low heat to begin the fat-rendering process, stirring occasionally, until there's a layer of fat in the bottom of the skillet and the pieces have begun to brown, about 20 minutes. Stir and continue to simmer and render the fat until the skin is deep golden and crisp, about 25 to 30 minutes more. Strain the fat and pour it into a liquid measuring cup (this is the schmaltz). Drain the gribenes on a paper towel lined plate. Season lightly with salt.
• For the Passover popovers: Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
• Grease a 24-cup, mini-popover pan with some of the chicken schmaltz. In the measuring cup with the schmaltz, add enough vegetable oil to yield a total 1/2 cup of fat. Pour into a small saucepan. Add the honey, salt, and 1 1/2 cups water. Bring to a boil over medium-high heat.
• Combine the matzo meal and cake meal in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low, add the boiling mixture in a stream until the mixture is smooth and thick. Turn off the mixer and let cool just until the bowl is warm to the touch, about 10 minutes.
• Add the eggs, one at a time, beating on high speed and scraping down the bowl in between each addition, until the mixture is smooth and glossy. Using an ice cream scoop, fill each cavity of the muffin tin two-thirds of the way up with batter.
• Sprinkle the tops with flakey salt. Bake until the popovers are puffed and just beginning to brown, about 15 minutes. Reduce the temperature to 350 degrees F and bake until the popovers are crisp and deep golden, 13 to 15 minutes more. Remove to a rack to cool. The popovers can be served warm or at room temperature.

KALE-APPLE COLESLAW WITH POPPYSEED DRESSING

Steps:

• For the dressing:.
• Place the vinegar, honey, mustard, poppy seeds, and salt in a large, nonreactive bowl, season with pepper, and whisk to combine. While whisking constantly, slowly add the oil until all of it is incorporated. Add the onion, stir to combine, and set aside.
• For the coleslaw:.
• Wash and dry the kale. Cut out and discard the tough stems. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, and add to the bowl with the dressing. Core the apples, cut them into 1-1/2-inch-long matchsticks, and add to the bowl. Toss to combine. Let the coleslaw sit for at least 15 minutes at room temperature and up to 1 day in the refrigerator for the flavors to meld. Toss again before serving.

GRILLED FRUIT SALAD WITH POPPYSEED DRESSING

Steps:

• Preheat grill to medium-high heat. Grease grate of grill. Fold up sides of a 12-inch-long sheet of aluminum foil to resemble a "pan." Place on grate of grill. Add coconut. Grill 10 min. or until golden brown, stirring occasionally.
• Meanwhile, place fruit on grill grate. Grill 3 min. on each side or until lightly browned on both sides. Cool fruit. Remove and discard skin from nectarines, peaches and mangos. Cut fruit into 1/2-inch pieces.
• Toss fruit with the toasted coconut and dressing just before serving.

STRAWBERRY ONION SALAD WITH POPPYSEED DRESSING

Steps:

• Wash romaine lettuce. Pat dry and refrigerate until serving time. Place greens on individual salad plates or in a large salad bowl. Slice strawberries. Put berries and onions on top of greens. Drizzle poppyseed dressing over salad. Toss, if using large salad bowl. Dressing: Place all ingredients in a jar. Cover and shake until blended. Dressing keeps several days in refrigerator.

FAT-FREE HONEY POPPYSEED DRESSING

Steps:

• Mix all ingredients together thoroughly.

CREAMY POPPYSEED DRESSING

Steps:

• 1. Place all the ingredients except the oil and poppy seeds in a blender.
• 2. Turn the blender on and process, then remove the lid and add the oil in a slow stream.
• 3. When the oil is all gone, process for a few more minutes.
• 4. Turn the blender off and put the dressing in a jar, add the poppy seeds and give it a good stir.
• 5. Cover and put in the fridge until you are ready to use this.
• 6. Enjoy!

SHRIMP WITH CREAMY POPPYSEED DRESSING

Steps:

• Squeeze juice from 1 grapefruit; mix with dressing. Pour half over shrimp in shallow dish; turn to evenly coat both sides of each shrimp. Refrigerate 15 min. to marinate. Meanwhile, heat grill to medium heat. Cut each of the 4 remaining grapefruit into 4 slices.
• Remove shrimp from marinade; discard marinade. Arrange shrimp evenly onto 4 skewers. Place 8 grapefruit slices on grill grate; top with shrimp skewers. Brush with some of the reserved dressing mixture.
• Grill shrimp 5 min.; turn. Add remaining grapefruit slices to grill. Cook 8 to 10 min. or until shrimp turn pink, turning shrimp and grapefruit occasionally and brushing with the remaining dressing mixture.
• Remove shrimp and grapefruit slices from grill. Discard grapefruit slices under shrimp. Serve shrimp with remaining grilled grapefruit slices.