Paula Deen Poppy Seed Dressing

Paula Deen poppy seed dressing is a sweet and tangy shake-in-a-jar vinaigrette with lemon juice, white wine vinegar and poppy seeds that comes together in 5 minutes. Save this easy homemade salad dressing for cookouts, potlucks or church suppers, because it's a make-ahead recipe that keeps all week.

Shake the jar hard until the sugar and Dijon mustard blend into the oil, because that is what holds the dressing together. Skip the shaking and the oil floats on top, so every bite of salad tastes either sharp or greasy.

Paula keeps this dressing in the fridge for up to 1 week, so you can mix it days ahead of a party. Since the oil gets cold and thick in there, let the jar sit on the counter and whisk it again before pouring.

Paula Deen Poppy Seed Dressing

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Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

12

servings

Prep time

5

minutes

Cooking timeminutes

Calories

150

kcal

Oil, lemon juice and white wine vinegar shake together with sugar and Dijon into a pourable, lightly sweet dressing speckled with poppy seeds. Once it warms up and gets a quick whisk, it clings nicely to crisp greens.

Ingredients

• 1/2 teaspoon salt
  

• 1 cup Vegetable oil
  

• 1/2 cup lemon juice
  

• 1/4 cup white wine vinegar
  

• 1/2 cup sugar
  

• 1 tablespoon poppy seeds
  

• 1 teaspoon Dijon mustard
  

Directions

• Add the ingredients: Pour 1 cup vegetable oil, 1/2 cup lemon juice, 1/4 cup white wine vinegar, 1/2 cup sugar, 1 tablespoon poppy seeds, 1 teaspoon Dijon mustard and 1/2 teaspoon salt into a mason jar. Use a jar big enough to leave some room, so the dressing can move around when you shake it.
• Shake until blended: Put the lid on the jar and shake it well. Keep going until the sugar and mustard have mixed in and the dressing looks creamy.
• Chill the dressing: Store the dressing in an airtight container in the refrigerator for up to 1 week. It stays fresh there, so you can make it well before you need it.
• Bring to room temperature: Before serving, let the dressing stand until it comes to room temperature. Then whisk it until it is blended again and pour it over your salad.

Tools for this recipe

• Ball regular mouth mason jars, 12 pack, OXO 11-inch balloon whisk, Pyrex 2-cup glass measuring cup. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different oil in poppy seed dressing?

The recipe uses vegetable oil, which has a neutral taste that lets the lemon and poppy seeds shine. Canola oil works the same way, but olive oil will add a stronger flavor and may turn cloudy in the fridge.

Why does my dressing separate in the fridge?

Oil and lemon juice naturally pull apart when they sit, and cold makes the oil thicker. Letting the jar come to room temperature and whisking or shaking it again brings it back together.

How long does homemade poppy seed dressing last?

It keeps in an airtight container in the refrigerator for up to 1 week. Give it a good shake or whisk each time you use it.

Can I use apple cider vinegar instead of white wine vinegar?

Yes, apple cider vinegar is a fair swap, though it tastes a bit fruitier and less delicate. Start with the same 1/4 cup, then taste and adjust the sugar if it comes out too sharp.

What salads go best with poppy seed dressing?

It is great on spinach salad with strawberries, mixed greens with nuts and fruit, or a simple lettuce salad. The sweetness plays well with fresh berries, sliced apples and crumbled cheese.