Poppy Seed Dressing (Creamy, Sweet, Tangy!)
Poppy Seed Dressing is easy to make from scratch with Greek yogurt instead of mayo and it turns out sweet and slightly tangy, perfect for green salads, coleslaw, drizzled over fresh tomatoes, or even as a marinade!
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If you've been around here for any time at all, you already know that I'm slightly obsessed with making my own salad dressings. They're quick and easy to make, and I love being able to control the ingredients and save a little money, to boot. And the newest homemade dressing in my repertoire is this creamy, sweet, tangy, and delicious Poppy Seed Dressing!
This Poppy Seed Dressing recipe is fantastic on a variety of salads. But as you'll see further down in the post, that's only the beginning of how you can enjoy it!
Ingredients
Many Poppy Seed Dressing recipes get their creaminess from mayonnaise. But the secret to this healthier rendition is actually protein-packed Greek yogurt!
- Avocado oil. I've become a fan of using avocado oil in a lot of my homemade dressing recipes, because not only is it a healthy oil, but it's also less likely to thicken when refrigerated than olive oil. That being said, this recipe will work beautifully with just about any neutral-flavored oil.
- Apple cider vinegar. For a zingy undertone.
- Greek yogurt. For that aforementioned creaminess. You can use whole milk, low-fat, or fat-free Greek yogurt.
- Granulated sugar. For that classic Poppy Seed Dressing sweetness. I feel like using regular white sugar gives this recipe the most unadulterated flavor. However, you could opt to use honey or maple syrup instead, keeping in mind that the flavor of your dressing will be slightly altered. And since honey and maple syrup are a bit sweeter than sugar, I would only start with 2 tablespoons and taste before adding more.
- Dry mustard powder. To help balance out the sweetness of the dressing.
- Fine sea salt. Just a bit makes the other flavors pop.
- Garlic powder. For another subtle layer of flavor.
- Poppy seeds. I've learned the hard way that poppy seeds can quickly turn rancid and spoil at room temperature. So since a bottle of poppy seeds tends to last me a long time, I always store 'em in my fridge or freezer.
How to Make Poppy Seed Dresssing
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
Making Poppy Seed Salad Dressing from scratch is quick and easy! You can simply whisk the ingredients by hand, but I actually love whizzing them up in a mini food processor (or blender).
- In the bowl of a mini food processor, add the avocado oil, vinegar, Greek yogurt, sugar, mustard powder, salt, and garlic powder.
- Process until smooth. Add the poppy seeds and pulse a few times until just incorporated.
- Store in an airtight container in the refrigerator for up to 2 weeks. If the dressing separates, shake or whisk it before serving.
Ways to Enjoy Poppy Seed Dressing
This Poppy Seed Dressing recipe is obviously fabulous on, well, salads. But that's only the tip of the iceberg!
- I think it's particularly amazing on green salads that have a fruity element. Think Strawberry Spinach Salad, or a salad bedecked with other berries, orange segments, apple or pear slices, pomegranate seeds, or even shaved figs or dried cherries!
- It naturally complements just about any type of fruit salad.
- This dressing is equally great mixed into slaws or pasta salads.
- It can also be yummy stirred into fruity chicken salads.
- Drizzle it over thick-sliced homegrown tomatoes, thinly sliced cucumbers, or sweet roasted veggies from sweet potatoes to butternut squash.
- Use it as a dipping sauce for fries (regular or sweet potato) or chicken nuggets.
Poppy Seed Dressing even makes a yummy marinade for chicken!
Just in time for summer, this light and lovely Poppy Seed Salad Dressing is here to add some pizzazz to your favorite seasonal salads and sides!
I hope you have a chance to try it soon. 🙂
More Sweet + Tangy Salad Dressings
- Blush Wine Vinaigrette
- Honey Mustard Dressing
- Raspberry Vinaigrette
- Homemade French + Catalina Salad Dressings
Poppy Seed Dressing (Creamy, Sweet, Tangy!)
Video
Ingredients
- ½ cup avocado oil
- ¼ cup apple cider vinegar
- 3 tablespoons plain Greek yogurt
- 3 tablespoons sugar
- ½ teaspoon dry mustard powder
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 2 teaspoons poppy seeds
Instructions
- In a blender or food processor, combine the avocado oil, vinegar, Greek yogurt, sugar, mustard powder, salt, and garlic powder. Blend/process for 15 to 20 seconds. Add the poppy seeds and pulse a few times until incorporated. (Alternatively, you may vigorously whisk the ingredients together in a bowl until smooth and creamy.)
- Store leftovers in the refrigerator in an airtight container for up to 2 weeks. If the dressing separates, shake or whisk it before serving.
Equipment Needed
Notes
- You can use any neutral-flavored oil that you like. Just keep in mind that some oils (like olive oil) may thicken/solidify when chilled.
- If your oil solidifies in the fridge, simply allow the Poppy Seed Dressing to come to room temperature before serving. You can speed this up by putting the jar of dressing in a bowl of warm water for a few minutes and then shaking well.
- I use nonfat Greek yogurt, but low-fat or whole milk Greek yogurt will work as well. Alternatively, plain regular yogurt may be substituted for the Greek yogurt.
- If you find the Poppy Seed Dressing to be too tangy, mixing in an additional tablespoon or two of Greek yogurt will mellow it out.
- I like to store my poppy seeds (as well as sesame seeds and other seeds from my spice drawer) in the fridge or freezer to prevent them from going rancid.
