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Poppy Seed Dressing II

Poppy Seed Dressing II

  • Prep

    10 m
  • Ready In

    10 m
Cathy

Cathy

This dressing is wonderful over fresh fruit or shredded cabbage and halved grapes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Whisk together the sugar, mustard, salt, vinegar, onion juice, oil and poppy seeds. Cover and refrigerate until ready to serve.
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Reviews

Cathy
143

Cathy

9/22/2009

I'm the submitter of this recipe, and I haven't been here in a long while, but I was APPALLED when I read the recipe here. It is supposed to read ONE TABLESPOON onion juice, not a whole onion!!!!! No wonder some people said it was too onion-y! Honestly, I don't believe I submittied it that way, maybe a typo when Allrecipes posted it. So sorry it came out that way! It really is a great dressing. Additionally I've found it gets by very well with only 1/2 cup sugar instead of 3/4 cup.

awesome in tummy
78

awesome in tummy

5/17/2003

This is an out standing recipe. I have been making this for years. The only difference in my recipe is I use only 1/2 cup sugar and 1T minced onion and only 1T poppy seed. I have made without onions too. Mix in blender without the seeds. Add seeds after blending. It really is restaurant quality. Thanks Cathy!

cricket
42

cricket

6/29/2005

Very tasty recipe Cathy. I followed the suggestions of some of the other reviewers and used only 1/2 cup of sugar and maybe 1/4 cup of grated onion. I added a little balsamic vinegar (the brand I use is strong and rather sweet) for a bit more flavor. I mixed this in the blender, adding the oil in a small stream so I ended up with a mayonnaise-like dressing and then added the poppy seeds. On baby spinach with fresh raspberries and crumbled blue cheese, it was an ideal summer evening salad.

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