Poppy seed dressing

Poppy seed dressing, makes 2 cups

This simple, show-stopper is delightful served chilled over fruit salads. The grated onion and mustard combination can fool people’s palates. Some guests have guessed it has coconut in it. The traditional southern recipe calls for so much sugar, it’s like dripping candy over fresh fruit. This version keeps the essence of a good poppy seed dressing, but does away with its excesses.

2 tablespoons mustard
1 cup of oil
⅓ cup of red wine vinegar
⅓ cup sugar or honey
⅓ medium onion, grated (a red onion gives a reddish tinge to the dressing)
2 tablespoons poppy seed.

Mix well the mustard, oil, vinegar and sweetener in a food processor or blender. Add the onion and poppy seed. The onion is one of the crucial ingredients. Too much makes this taste oniony. Be careful.

I have made this in large batches and saved it in my refrigerator for 6 months and it improves with age.


This is a recipe from my book The Good Food Compendium - An indispensable guide to sensible nutrition and eating pleasures for those who care about fine fare and wholesome living.