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Homemade Honey Poppy Seed Dressing Recipe
Homemade Honey Poppy Seed Dressing Recipe photo by Taste of Home

Homemade Honey Poppy Seed Dressing Recipe

Publisher Photo
This recipe is a great favorite at our house. We use it on all of our garden salads because it blends so well with fresh fruits and vegetables. We enjoy sharing it with others, too, and have received many compliments on it. —Abigail Stauffer, Port Trevorton, Pennsylvania
TOTAL TIME: Prep/Total Time: 5 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 5 min.
MAKES: 6 servings

Ingredients

  • 1/3 cup canola oil
  • 1/4 cup honey
  • 2 tablespoons cider vinegar
  • 2 teaspoons poppy seeds
  • 1/2 teaspoon salt
  • Fresh fruit or mixed greens

Nutritional Facts

1 serving (2 tablespoons) equals 155 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 197 mg sodium, 12 g carbohydrate, trace fiber, trace protein.

Directions

  1. In a jar with a tight-fitting lid, combine the first five ingredients. Cover and shake well. Store in the refrigerator until serving. Serve with fruit or mixed greens. Yield: 3/4 cup.
Originally published as Honey Poppy Seed Dressing in Country Extra March 1991, p45

Nutritional Facts

1 serving (2 tablespoons) equals 155 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 197 mg sodium, 12 g carbohydrate, trace fiber, trace protein.

Reviews for Homemade Honey Poppy Seed Dressing

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 13, 2014

For oil, I like to use a blend of olive-canola-grapeseed (Mediterranean Oil at a big-box store); it's still fat but beneficial variety. For salt I use "salt sense" which is real salt but with 30% less sodium. This dressing is especially welcome for our hot weather salads.

MY REVIEW
Reviewed Aug. 11, 2014

I love poppy seed dressing, but this has waaaay too much fat and sodium. I would be very interested in a makeover recipe.

MY REVIEW
Reviewed Aug. 11, 2014

Poppy seed dressing is my favorite dressing for salad - whether fruit or vegetable. I will use this particular recipe to make my own rather than wait until we eat out. And I'm eager to use it on a mixture of blueberries and pears which we happen to have on hand today. Thanks for posting this!

MY REVIEW
Reviewed Jun. 14, 2013

Use yogurt for half the oil

MY REVIEW
Reviewed Dec. 25, 2012

Very good and really made my fruit salad more interesting! I added a splash of pear juice from the can though, and it added a bit of sweetness - thought it was too tart without it.

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