Summer is my favorite season because I get to enjoy my salads with this flavorful poppy seed dressing. It is light, tangy, sweet, and super easy to make. Homemade poppy seed vinaigrette goes well with all kinds of salads!
5-Star Review
So good! Super easy and I love how light it is! Going to be perfect for the ham and cheese sliders.
Poppy Seed Dressing Recipe
I love making a variety of summer salads to enjoy fresh vegetables and fruits. And I love making my own dressings and sauces because nothing beats the fresh flavors!
This homemade poppy seed dressing pairs perfectly with my strawberry poppyseed salad. It is so light, easy to make, and comes together so easily! Just use a large mason jar, add everything in there, and give it a nice shake.
I know you’ll absolutely love this easy and quick dressing that is ready with minimal prep!
Homemade Poppy Seed Dressing Recipe
Ingredients
- 1¼ cups granulated sugar; ultrafine sugar can be used
- ¾ cup white vinegar
- 2 tablespoons orange juice
- 2 tablespoons dried onion flakes
- 2 teaspoons dried mustard
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
- 1½ cups canola oil; vegetable oil can be used
- 2 teaspoons poppyseeds
- serve with Strawberry Poppyseed Salad Click for Recipe!
Instructions
- Combine sugar, vinegar, orange juice, onion flakes, dried mustard, black pepper, and salt in a blender or food processor. Mix or process 1 minute.1¼ cups granulated sugar; ultrafine sugar can be used, ¾ cup white vinegar, 2 tablespoons orange juice, 2 tablespoons dried onion flakes, 2 teaspoons dried mustard, ½ teaspoon freshly ground black pepper, ¼ teaspoon kosher salt
- With the blender/food processor still mixing, slowly add the oil and continue mixing until oil is incorporated & emulsified, about 1-2 minutes.1½ cups canola oil; vegetable oil can be used
- Add the poppyseeds and mix another 30 seconds. Keep refrigerated in an airtight container up to 2 weeks.Serve with Strawberry Poppyseed Salad Click for Recipe!2 teaspoons poppyseeds
Becky’s Tips
- Makes about 2 1/4 cups dressing.
- If regular vinegar isn’t available, swap it with apple cider vinegar.
- If you don’t have canola oil swap it with olive oil, vegetable oil, or avocado oil.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Poppy Seed Dressing Step by Step
Blend everything except oil: Use a blender/food processor to mix the 1¼ cups granulated sugar (ultra-fine sugar can be used), ¾ cup white vinegar, 2 tablespoons orange juice, 2 tablespoons dried onion flakes, 2 teaspoons dried mustard, ½ teaspoon freshly ground black pepper and ¼ teaspoon kosher salt. Mix or process for 1 minute.
Slowly add oil: Gradually add the 1½ cups canola oil while mixing, and continue processing another couple of minutes.
Add poppy seeds & chill: Finally add the 2 teaspoons poppy seeds and mix another 30 seconds. =Store your dressing in the refrigerator until you’re ready to use it on your fresh salad.
How to Store
Store this homemade poppy seed dressing in an airtight container in the refrigerator. It will keep for up to 2 weeks.
I don’t recommend freezing this dressing. After thawing it, the overall texture and flavors may change. I haven’t tried it personally, so if you do freeze it, let me know in the comments.
Serving Suggestions
I love the fact that poppy seed vinaigrette dressing blends with almost every fruit and vegetable. It tastes especially good with my Spinach Berry Salad!
I halved the recipe and subbed avocado oil for canola oil because I didn’t have any canola oil on hand. I also added a little bit more vinegar because it was slightly too sweet for me. Turned out delicious!
I used dijon mustard instead of dry mustard and I used avocado oil. It was delicious! Thanks for the recipe.
First, can I substitute olive oil for the canola oil? And is this glutten free?
It’s best to try to stick to the suggestions!
I skipped the sugar and added an additional tbsp of o.j. It was quite yummy. I am confused by the calorie count though. With all that canola oil, shouldn’t it have more than 78 calories per serving?
You can modify it to fit your liking or lifestyle needs!
I’m just curious why you use canola oil?
It’s just what worked best for me!
I am eager to make this. I am wondering what type of white vinegar…white distilled vinegar? white wine vinegar? white balsamic vinegar?
White distilled!
So good! Super easy and I love how light it is! Going to be perfect for the ham and cheese sliders.
That’s awesome!!
This looks like one of the best recipes I’ve come across. I can’t wait to try it! Oh, and it was easy to find the measurements. :)
Thanks for stopping by and sharing, Keri!
Hi Dave,
I am not sure where you are looking, but there are measurements for this recipe in the recipe card. At the top of the site if you click the “Recipe” button with an arrow it will take you straight to the measurements!