Wednesday, February 3, 2010

Poppy Seed Salad Dressing

Bottled salad dressing is pretty much banned at the Haggis and the Herring. I used to always keep a bottle or two in the fridge, however, when Meredith started eating dinner at my place, she always asked for home made dressing.

Eventually, the bottled dressing went bad and I was asked to not buy anymore. I still occasionally bring some home in a bagged caeser salad kit, or if someone gives us a fancy bottle of salad oil as a gift, but the run of the mill Kraft dressings won't make it past the door.

Earlier in January, we were visiting our friend Julia of Fibre Fantastics, and we were served a salad with an amazing poppy seed dressing. It looks like any other poppy seed dressing (white with black seeds dotting throughout) but it tasted fabulous.

Julia was happy to share it with us and we were also told another salad secret: we can change the colour of the dressing by using a red onion. Very neat.

I didn't have the apple cider vinegar when I first made it myself, so I substituted rice wine vinegar and used less sugar. Also very good.

Poppy Seed Salad Dressing
  • 1/3 cup rice vinegar
  • 1/2 white onion
  • 1/4 cup sugar
  • 1/2 tsp dry mustard powder
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 1 tbsp poppy seeds
  1. Puree in blender until smooth 
Note: Julia's original recipe used apple cider vinegar and 3/4 cup white sugar.
    (inspired by Julia's Delectable Dressing)
    Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

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