Do you ever have homemade poppyseed salad dressing at restaurants and wish you could recreate it at home with your own real-food ingredients? And don't you especially want to get rid of the disgusting vegetable oils that you know they use, like soybean or canola oil? Well now you can, because our daughter and I have been experimenting and do believe we have nailed it!
Homemade Poppyseed Salad Dressing
- 1/3 cup of your favorite natural sugar, this time we used regular old organic cane sugar, but organic palm sugar would work well too for extra nutrients.
- 1/2 cup organic white vinegar, normally I use apple cider vinegar for recipes, but that's not quite what you want for this — hey did you see that there's a new KK printable available now? It's got the Top 25 Ways to Boost Your Health with Apple Cider Vinegar — that stuff can do everything! Click here to sign up so I can send it to you.
- 1 teaspoon sea salt
- 1 teaspoon dried mustard, just use the search bar at that link to find it
- 1 teaspoons grated fresh onion – you want it grated so it's just small bits of the flavor in there. Add more to your own taste preference.
- 1 cup oil --we used 1/4 cup of my favorite olive oil and 3/4 cup of this oil
- 1 1/2 Tablespoons poppyseeds again, use the search bar at that link to find it
- Slowly add in the oil and it will thicken.
- Stir in the poppyseeds and it's ready to serve. Makes about 1 2/3 cup of dressing.
I like serving it over a variety of greens, organic and local always taste the best, along with more options, depending on what I have on-hand:
- Organic dried cranberries
- Crispy nuts
- Chopped cucumbers
- Chopped apples
- Oranges peeled and the slices halved or quartered for bite-sized pieces
- Shredded fresh Parmesan or cheddar cheese
- Crumbled feta cheese or goat cheese
- Hard boiled eggs, crumbled and chopped
Let me know what you think!
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