Honey Orange Poppy Seed Dressing

By Ann Fulton

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A few months ago, I enjoyed a restaurant salad that tasted especially delicious.  Where salads are concerned, I firmly believe that a well crafted dressing has the ability to push a salad over the top.  In this case, I had ordered a basic turkey cobb salad and paired it with a creamy orange dressing from the list of dressing options.

I thought the slightly sweet orange flavor would be interesting paired with the sharp, somewhat salty blue cheese included in this particular salad.  And it was!  So much so that I set out to recreate it.  I have made this dressing quite a few different ways in the months since I enjoyed that dinner out.  The following recipe is my favorite for both taste and ingredients.  While the restaurant version relied on heavy cream, I employ good old Greek yogurt to keep the creaminess while reducing the saturated fat and calories.

Get your salad ingredients ready because, tomorrow, I will follow up with a Turkey Cobb Salad on which to drizzle this tasty dressing!  (Recipe now posted. Click here to view!)

Honey Orange Poppy Seed Dressing
While I originally created this mildly sweet dressing to balance pungent blue cheese in a hearty cobb salad, the light orange flavor lends itself to so much more. Let your imagination be the guide in creating a myriad of salads including some of the following ingredients: bitter greens, asparagus, fennel, radishes, orange vegetables, ginger, almonds, walnuts, and all sorts of fruits including strawberries and pineapple. Add almost any poultry or seafood, even leftover steak or pork, for a heartier meal.
  • 3 tablespoons Greek yogurt
  • 3 tablespoons mayonnaise
  • 2 tablespoons freshly-squeezed orange juice
  • 1 tablespoon honey
  • 2 teaspoons raspberry or apple cider vinegar
  • 2 teaspoons poppy seeds
  • 1/2 teaspoon kosher salt
  • Zest of 1/2 an orange, optional
  1. In a small bowl, whisk all the ingredients together. You may also place the ingredients in a jar with a tight-fitting lid and shake well.
  2. Dressing will keep, stored covered in the refrigerator, for about a week. Shake well before serving.
  • Citrus fruits will yield their juice more easily when they are room temperature, but they are easier to zest when cold. You may zest straight from the fridge, then heat for 15 seconds or so in the microwave prior to juicing.
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If you do not have poppy seeds, do not worry. I have made this dressing without them and it is still delicious. I have also made it with and without the orange zest. Use if you have an extra minute and like an extra punch of orange.

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  1. Lois Cassia

    Thank you, thank you. This dressing is over the moon delicious. I served it over spring greens with feta cheese, candied pecans, dried cranberries, pumpkin and sunflower seeds. So good, I was tempted to lick the plate.

    1. Ann Post author

      Lois, I’m delighted you made this - and love that you were tempted to really clean the plate! The flavors would complement all the ingredients you mention so beautifully. Thank you for taking a moment to comment.

    1. Ann Post author

      Hi Patty, The recipe makes about 10 tablespoons of dressing, so if you use 2T per serving, it will yield 5 servings. You can adjust the servings based on how lightly/liberally you like to dress your salads. Hope that helps and that you enjoy!