- 3/4 cup olive oil
- 1/3 cup honey
- 1/4 cup red wine vinegar
- 2 tablespoons poppy seeds
- 1 tablespoon finely chopped onion
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- Combine all ingredients in a blender; process for 30 seconds. Chill. Stir before using. Yield: 1-1/3 cups.
Originally published as Poppy Seed Dressing in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p69
Reviews for Sweet 'n' Tangy Poppy Seed Dressing(0)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review