I like to serve this tangy dressing over fruit but have found it also adds a subtle sweet flavor to salad greens and chicken.
- 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
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