Recipe: Poppyseed Dressing

Poppyseed dressing – it’s my favourite. Without a doubt, it works well on a quick cabbage and corn salad, it’s great over avocados, tomatoes and cucumbers, and it’s delicious in summer and fall salads. It’s bright, light and I love the texture of the seeds and the little black dots contrasting the colours of the dish. Okay, let’s get shaking!

Ingredients

• 1/3 cup of olive oil
• 3 tablespoons of apple cider vinegar
• 2 tablespoons of agave syrup
• 1-2 tablespoons of poppyseeds
• 1 1/2 teaspoons of dijon mustard
• salt and pepper to taste

First, measure out all of your ingredients into a glass jar or dressing shaker. Shake until well mixed – taste and add salt and pepper to taste.

If you don’t have one of these dressing shakers, just use an old jar – a small pickle jar or perhaps you used jarred pasta sauce. I save the jars (labels off) and use them as storage for dressings or other homemade sauces since they keep well in the fridge and are easy to clean. Plus, they shake up nicely!

Once the dressing is made, add to your favourite salad. Here I’ll share some of my latest which make use of this delicious and bright dressing.

Asparagus and Raspberry Salad – this summer salad has the crunch of the asparagus complimented by the sweetness of summer berries. It’s light and tasty.

Another is the strawberry and avocado salad below – with a bite from the red onions and toasted almonds, the poppyseed dressing balances out the flavours.

In this end, this dressing is a definite go-to. Plus, as long as you have a pack of poppyseeds in your pantry, you should have all the other ingredients on hand.

Well – thank you so much for stopping by, I hope to see you again soon and until then, happy eating!