Creamy Poppyseed Dressing
This homemade Poppyseed Dressing recipe takes five minutes to make, keeps well for up to a month, and goes with all the salads. It’s creamy with a bit of tang, and you only need six ingredients to make it.
For me, the star of any salad is usually the dressing and is often the only reason I’ll eat a salad. I love a good refrigerated prepared dressing, but those shelf-stable ones in the middle of the grocery store are a hard no.
More often than not, I just mix up my own – salad dressings aren’t hard to make as long as you have the key ingredients for the right texture and consistency. And I love creamy dressings – is there any other kind worth making?
Like this easy poppyseed dressing – it has mayo for the creamy factor, vinegar and a touch of ground mustard, a bit of honey, and, of course, little tiny poppy seeds for texture and color.
How to Make It
It’s a great everyday salad dressing – quick to make in about five minutes, and, more importantly, it keeps for up to a month in the refrigerator. Make a batch, and your salad will thank you, and you might just find yourself craving a salad more often. I know! Crave-worthy salads – what a life.
More Salad Dressings
Caesar Dressing | Ranch Dressing | Strawberry Dressing | Blue Cheese Dressing or Dip
PrintCreamy Poppyseed Dressing
This homemade Poppyseed Dressing recipe takes five minutes to make, keeps well for up to a month, and goes with all the salads. It’s creamy with a bit of tang and you only need six ingredients to make it.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 12 servings 1x
- Category: Salads
- Method: Mix
- Cuisine: American
Ingredients
- 1 cup mayonnaise
- 1/4 cup honey
- 1/4 cup white wine vinegar
- 2 tablespoons poppy seeds
- 1/2 teaspoon dry ground mustard
- 1/8 teaspoon kosher salt
Instructions
- In a medium bowl, whisk together the ingredients until smooth.
- Store the dressing in an airtight container in the refrigerator for up to one month.
- It’s not just for salad! Serve it as a dip for veggies like carrot sticks, celery sticks, broccoli florets… you get the idea.
Notes
Be sure to give the chilled dressing a good stir (or shake if it’s in a jar) before serving it.
Curious about substitutions? Check out some tips below the recipe card.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 132
- Sugar: 0.2g
- Sodium: 116.8mg
- Fat: 14.3g
- Saturated Fat: 2.2g
- Unsaturated Fat: 11.8g
- Trans Fat: 0g
- Carbohydrates: 0.5g
- Fiber: 0.3g
- Protein: 0.4g
- Cholesterol: 7.7mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
Substitutes
As I like to say, “use what you’ve got” and in the case of this poppy seed salad dressing, you have a few options because no one I know would make a quick dash to the grocery store for salad ingredients, including me.
- Mayo: I wouldn’t swap this, but I get not everyone is into it. So if this is you, I recommend using the same amount of Greek yogurt or sour cream.
- Honey: Agave would work well, but whatever you do, don’t use granulated sugar. It will make your dressing grainy.
- White wine vinegar: Plain old white vinegar and apple cider vinegar works, too.
- Mustard: if you don’t have this hiding in your spice rack, feel free to use prepared mustard like Dijon mustard, yellow mustard, or any kind you like. You will need a smidge more – I recommend a couple of teaspoons.
Give this creamy poppyseed dressing a try soon! It loves a big bowl of greens, and you will love it, too.
Happy salading,
