Poppy Seed Dressing
Yield: 1+ cup
This lightly sweet dressing whips up in minutes and pairs perfectly with mixed green salads incorporating the likes of strawberries, peaches, avocado, red onion, nuts, seeds, blue cheese, and feta.


  • ½ cup (112ml) mild tasting olive oil or vegetable oil of choice
  • ½ cup (96g) granulated sugar*
  • ¼ cup (60ml) white vinegar (basic old distilled is my favorite here)
  • 1 tablespoon poppy seeds
  • ¼ teaspoon paprika
  • ¼ teaspoon Worcestershire sauce
  • 1 tablespoon minced onion (I use red onion; a nice addition but may be omitted)


  1. Mix all ingredients and store in a jar in the refrigerator.
  2. Let stand at room temperature for a few minutes before using (the oil tends to separate and firm up when refrigerated), and shake well to emulsify. Alternatively, you could whisk instead of shaking.
  3. Storage: the dressing will keep at least two weeks in the refrigerator, longer if you omit the onion, and will provide enough for several salads.


*I have tried this dressing with agave syrup instead of sugar. It is good, but I do prefer the regular sugar. A light coat of the dressing is all you need to capture the wonderful flavor. As mentioned, one batch of this dressing will allow you to enjoy many nights of salad in a flash.

More recipes at FountainAvenueKitchen.com