Mimi’s Poppy Seed Dressing


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When my eldest son was little I was part of a fantastic play group. I am not sure if the play group
was for the kids or the mommies but it was a great way to spend time with friends, both young
and young-at-heart.

Each week a different person would host and they would make lunch. One friend made this
fantastic poppy seed salad dressing that was her mother’s recipe and I had to have it. Melissa
was kind enough to share it and all these years later Judy Wolfberg’s dressing has become a family
staple in my kitchen. I like to serve it with mixed greens, arugula, toasted slivered almonds and
mandarin oranges.

 

Dressing Ingredients

 

1/2 cup sugar
1 teaspoon dry mustard powder
1/2 teaspoon salt
1 1/2 teaspoons paprika
1/2 cup apple cider vinegar
1 teaspoon minced dried onion flakes
2 tablespoons poppy seeds
1 1/2 canola oil

 

poppyseeddressing

 

Mix all ingredients, except canola oil, in food processor until combined.
Last, add canola oil through the top of the processor until everything is well combined. Serve
over mixed greens, arugula, toasted almonds and mandarin oranges. It is also fantastic over
a spinach salad. It keeps for a month or so refrigerated in a sealed container.

 

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Easy! Done! Enjoy!

Plan-it Vicki is the brainchild of Vicki Ross, an experienced Event Planner located in the
Hartford, Connecticut suburb of Avon. Vicki has created celebrations all over the Connecticut
Valley and as far west as the Litchfield hills and south towards Danbury. She and her staff provide
services for small, intimate dinner parties and large, full-scale events such as weddings and
bar and bat mitzvahs. Vicki can be reached at www.plan-itvicki.com or by email at:
events@plan-itvicki.com.

 

Mimi’s Poppy Seed Dressing
 
Author:
Recipe type: Salad Dressing
Ingredients
  • ½ cup sugar
  • 1 teaspoon dry mustard powder
  • ½ teaspoon salt
  • 1½ teaspoons paprika
  • ½ cup apple cider vinegar
  • 1 teaspoon minced dried onion flakes
  • 2 tablespoons poppy seeds
  • 1½ canola oil
Instructions
  1. Mix all ingredients, except canola oil, in food processor until combined. Last, add canola oil through the top of the processor until everything is well combined. Serve over mixed greens, arugula, toasted almonds and mandarin oranges. It is also fantastic over a spinach salad. It keeps for a month or so refrigerated in a sealed container.
Nutrition Information
Fat: 30g Saturated fat: 2g Unsaturated fat: 26g Carbohydrates: 109g Sugar: 101g Sodium: 1193mg Fiber: 5g Protein: 4g

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