Tangy Poppy Seed Salad Dressing Recipe
My ladies group at church printed a cookbook several years ago, and this recipe was in the book, with no name attached. I serve it over mixed greens, drizzle it over sliced tomatoes and cucumbers and even use it as a dressing for coleslaw. -Gay Nell Nicholas, Henderson, Texas
- 3/4 cup sugar
- 1/3 cup cider vinegar
- 4-1/2 teaspoons grated onion
- 3 teaspoons ground mustard
- 1 teaspoon poppy seeds
- 1/2 teaspoon salt
- 1 cup vegetable oil
- In a small bowl, combine the first six ingredients. Slowly add oil, while whisking briskly. Cover and refrigerate until serving. Yield: 1-3/4 cups.
Originally published as Poppy Seed Salad Dressing in Reminisce July/August 2003, p48
Reviews for Tangy Poppy Seed Salad Dressing(1)
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
Sort By :
Reviewed Apr. 2, 2012
This is my family's new favorite dressing - it's a FLAVOR BURST! Thank you for sharing.