A delicious light poppy seed dressing flavored with raspberry vinegar and only 1 teaspoon olive oil along with a combination of tasty spices. This dressing is delicious on a bed of greens and summer fruits.
Poppy Seed Dressing Recipe
I love experimenting with homemade salad dressings trying different combination of ingredients.
One way to try to keep the dressing low-calorie is by adding part water in place of the oil, but the only problem is that the dressing doesn’t seem to coat the greens the way I prefer it to.
Plus, you DO know that water and oil aren’t friends, right? So, it’s expected that the two don’t jive!
The division of the two is clear when you put them together in a jar.
The oil is firmly planted on the bottom as the water floats to the top. You gotta force them to mingle by shaking the jar vigorously.
How to thicken poppy seed dressing
Well, I found a way around that scenario by heating the ingredients of water, vinegar, and only a teaspoon of oil with a teaspoon of cornstarch or arrowroot which thickens the dressing.
Now everyone is playing nicely together!
This recipe is from Allrecipes and have made it a hand full of times, so I can share a couple of tips.
First, the original recipes says it only serves two. I think it’s enough to serve four, but I don’t drench my salads in dressing.
Double the recipe if you like to go heavy on the dressing or want to have extra on the side.
Also, it only takes a few seconds for the dressing to thicken, so keep a close eye on it.
Whisk the ingredients and remove it from the heat as soon as it begins to bubble otherwise you’ll end up with a gel-like consistency.
Don’t fret though, you’ll be able to add more water, to thin it up, but then you’ll need to adjust the spices.
Lastly, you do need to plan ahead and make this dressing at least an hour before serving so that the dressing can cool.
Summer fruits to add to salad
For this salad I used the sweetheart of summer fruits, peaches!
I also grilled them by simply sprinkling the peach halves with salt and pepper like I did for this Grilled Peaches and Yogurt Cream recipe.
Very tasty combination, but if you want to keep out of the heat and skip turning on the grill, the peaches are also good just sliced up!
You can also add some feta or goat cheese to this salad for another layer of flavor.
Try a combination of your favorite summer fruits:
Enjoy this salad with light poppy seed dressing with these baked chicken tenders. Stay cool friends 🙂
- 1/4 cup water
- 1/4 cup raspberry vinegar (or cider)
- 1 tablespoon honey
- 1 teaspoon extra virgin olive oil
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon mustard powder
- 1 teaspoon poppy seeds
- 3 cups baby arugula
- 3 cups Gem Lettuce (or butter)
- 2 peaches sliced
- 3/4 cup blueberries
- In a small saucepan add water, vinegar, honey, olive oil, cornstarch, salt, onion powder, mustard powder and poppy seeds. Bring ingredients just to a boil whisking constantly. Remove form heat when desired consistency is reached (no more than 30 seconds). Let cool before serving.
- In a large bowl combine lettuce, sliced peaches, blueberries and glazed pecans. Add Dressing and gently toss or add dressing to individual plates.
1/4 cup [url]glazed pecans∞https://www.thefoodieaffair.com/2014/12/02/maple-glazed-pecans/[/url] (optional)
Serving Size:1 tablespoon
Amount Per Serving: Calories: 51Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 140mgCarbohydrates: 10gFiber: 2gSugar: 8gProtein: 1g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Dressing adapted from Allrecipes.com