Red Robin's Honey Mustard Poppy Dressing
- Ready In:
- 72 ounces mayonnaise
- 12 ounces sugar
- 12 ounces honey
- 6 ounces yellow mustard
- 6 ounces Grey Poupon Dijon Mustard
- 6 ounces white vinegar
- 6 ounces vegetable oil
- 9 tablespoons poppy seeds
- Mix all together with a wire whip, put in container, cover and refridgerate. Shelf life of 7 days.
- This makes a gallon.
- 1 serving= 2 tablespoons
- 256 tablespoons in a gallon.
Join The Conversation
I, too, cut this back as did the other two reviewers before me, but only by 1/4, which left me with a nice amount to last us a few days! I do enjoy honey mustard dressing, but this one, with the addition of poppy seeds, was exceptionally nice, & the recipe is definitely a keeper! Thanks for posting it! [Made & reviewed for one of my adoptees in the current round of Pick A Chef]
This reminds me of a sweet-sour dressing I had in Amish country! I subbed Splenda for the sugar and made 1/8 of the recipe and served on fresh mixed green salad. I will be making this again, I love to have homemade low cal dressing handy, now that the weather will be warming up. Thanks for sharing this recipe. Made for PAC Spring 2010.
I down-sized this wonderful recipe to 1/8 of a gallon and now I have to make more! This is a great honey mustard dressing that I also used part of to make coleslaw. I have just enough left to dip some homemade french fries in with tomorrows dinner. Thanks for sharing your recipe. A true keeper, for sure! Made for PAC Spring 2010.