Poppy Seed Salad Dressing

Very good on Spinach & Strawberry Salad. I also came across a recipe for a cole slaw that uses it: Coleslaw with Poppy Seed Dressing.

Poppy Seed Salad Dressing
from http://www.thekitchn.com/

FMM: This classic poppy seed dressing goes especially well with a Spinach & Strawberry Salad. It has a tangy-sweet flavor that brings everything together so nicely. The amount of sugar seems high, but strawberries tend to be a bit tart and the sweeter dressing is just the right touch. We enjoyed this for Easter one year and would have again for this holiday; with the strawberries it seems very spring-like.

http://www.thekitchn.com/ also mentions using it on cole slaw. It uses mayonanaise, but only 2 tsp,

1/4 cup white wine vinegar or champagne vinegar
1/4 cup sugar
1 small shallot
1 to 1 1/2 tablespoons poppy seeds
1/2 teaspoon salt
1/2 teaspoon ground mustard
2 teaspoons mayonnaise, optional for a creamier dressing
1/2 cup olive oil, grapeseed oil, or a mix (See Recipe Note)

Whisk the white wine vinegar and sugar until the sugar is mostly dissolved (it's okay if there is still some undissolved sugar). Peel the shallot and grate it on a microplane or the smallest holes on a box grater directly into the bowl. Add the poppy seeds, salt, and ground mustard, and whisk to combine.

Whisking the dressing steadily, pour the olive oil into the dressing in a slow stream. Continue whisking until completely combined.

Transfer to a covered container and store in the fridge for several weeks. The dressing will separate as it sits; shake to recombine before using.

Recipe Notes
Oil for the dressing: Olive oil will make a stronger-tasting dressing while grapeseed oil or another neutral-tasting vegetable oil will make a milder dressing. Personally, I [the author] like an equal mix of both.

Makes 1 cup

Poppy Seed Dressing
from https://www.tasteofhome.com/

This homemade poppy seed dressing adds sweetness, tang and a delightful crunch to salads and fruit bowls. And, like most of our homemade salad dressing recipes, it’s a cinch to make.

1 cup canola oil
1/3 cup white vinegar
3/4 cup sugar
1-1/2 teaspoons onion salt
1 teaspoon ground mustard
1 tablespoon poppy seeds
Fresh fruit or salad greens of choice

Place first five ingredients in a blender; cover and process until sugar is dissolved. Stir in poppy seeds. Refrigerate, covered, until serving. Serve with fruit or salad greens.

12 servings (2 tablespoons each)