Prep 5 mins
Cook 0 mins
This is a recipe that our dear friend, Mary, gave to me a couple of years ago. I'm making it prior to our holiday dinner so the flavors have time to meld, and thought I would share it. Now to be honest with you, my first taste of this was okay... my second was better... after the third bite I fell in love with it! (I guess it's an acquired taste, so eat your entire salad). I hope you enjoy this as much as we do. *Note: The recipe is posted per Mary's instructions, but I only use 1/2 cup sugar.
- 1⁄2-3⁄4 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1⁄4 cup vinegar (plus)
- 2 tablespoons vinegar
- 1 1⁄2 tablespoons grated onions
- 1 cup olive oil or 1 cup canola oil or 1 cup vegetable oil
- 1 tablespoon poppy seed
- Thoroughly combine the first 6 ingredients. *Note: I only use 1/2 cup sugar, so please use your own judgement).
- Slowly pour, but vigorously whisk, in the oil.
- Stir in the poppy seeds and refrigerate in an airtight jar, if not using immediately. (Best if it has time to meld the flavors for several hours). Be sure to shake dressing well before each use.
This is a great recipe. I used extra virgin olive oil, white wine vinegar, red onion and added the juice of 1/2 of a lemon. I also took the suggestion and only used 1/2 cup of sugar. It was delicious. My guests had thirds on the strawberry romaine salad I used it on. Thanks for a great poppy seed dressing!!
Took your advice and cut the sugar amount down to 1/2 cup. so very glad I did. I like the sweetness of this dressing and anymore sugar would be too sweet for my taste. I like the addition of onion as well. Definitely let these ingredients meld together for at least a few hours as suggested by Rose.
I used apple cider vinegar and less sugar. I quartered the recipe and served with a baby greens and lentil sprouts salad. Delicious! Thanks Rosie!