This vinaigrette based poppyseed dressing is the perfect accompaniment to any salad. It’s quick and easy to make and full of flavor. Made with just five ingredients, make a batch of this dressing ahead of time to liven up your salads. This dressing is also vegan, gluten-free and low carb.
Poppyseed Dressing Recipe
I always have two or three homemade salad dressings in my fridge at any one time. They are fresher, healthier and cheaper than store bought bottled dressings and so simple to make!
With so many delicious salad dressings to choose from, how can anyone decide? I’ve created recipes for apple cider vinegar dressing, Italian dressing, and a honey dijon vinaigrette and so many more! With so many flavor profiles, you can have a different healthy salad every day of the week.
It would also be delicious as a slightly sweet and tart topping to a strawberry spinach salad or a healthy kale salad!
I like to give a lot of detail in my recipe posts to guide readers through any questions. If you’re just here for the printable recipe, feel free to click “jump to recipe” right under the title of this post and you’ll head straight there!
What You’ll Need to Make To Make This Poppy Seed Salad Dressing
There’s a good chance you’ll already have everything you need!
- Olive Oil – I like to use a good quality extra virgin olive oil when I make dressings, but standard olive oil will also work.
- Vinegar – It’s more interesting to use a fruit based vinegar like orange or raspberry in this vinaigrette. They are fruity and tart at the same time and add extra flavor to the dish.
- Dijon Mustard and Garlic – A little mustard and minced garlic in any salad dressing adds a really pleasing tang.
- Poppy Seeds – Add texture and color to the dressing and have a slightly nutty taste and texture that adds the perfect element of surprise.
How to Make Poppyseed Salad Dressing
It really couldn’t be easier to make this dressing.
Simply put all of the ingredients into a mason jar, screw the lid on tightly and shake until everything is combined. I love using these lids and storing my salad dressing in mason jars that make the dressing easy to dispense!
A Healthier Dressing
A lot of the poppy seed dressing recipes you will find will contain mayonnaise which instantly increases the fat and calorie content. If you are looking to cut back on calories, it’s usually best to avoid a creamy dressing.
A lot of dressings, especially store bought ones, also contain quite a lot of sugar where as my version contains no added refined white sugar, and quite honestly you just don’t need it. This lighter poppyseed dressing is full on flavor, but not quite as full on calories!
Poppyseed Dressing Tips
- You can make this salad dressing up to two weeks ahead of time, but it’s best not to dress your salad until just before serving so that it doesn’t make the greens soggy.
- I like to bring the salad out of the fridge about 20 or 30 minutes before using it to allow it to warm to room temperature. It’s best stored in the fridge in a sealed jar when you are not using it.
- I love this dressing just as it is, light and refreshing, but if you wish to thicken it a little or make it creamier, you can add a little mayonnaise or Greek yogurt to it and just shake it in.
- This salad dressing recipe makes enough for about eight servings. It is easily doubled if you want to make a larger batch.
Can You Make Salad Dressing Ahead Of Time?
Because this is a vinaigrette based dressing, it will keep well in the fridge for up to two weeks. This poppyseed dressing doesn’t contain any dairy or fresh herbs, allowing it to have a longer shelf life.
I often make a double batch because it’s absolutely delicious and we get through it so quickly! The ingredients will separate a little, so just give it a good shake before you use it.
What’s your favorite salad? I’d love to hear!
- Combine ingredients in a jar or mixing bowl.
- Shake or whisk vigorously until well combined.
Estimated nutrition information is provided as a courtesy and is not guaranteed.