Tuesday, May 1, 2012

Poppyseed Dressing

Becca here with one of my very favorite recipes!  In fact, I can't believe I haven't posted this amazing dressing yet.  It's so super simple and uses just a tiny bit of oil, but tastes SO yummy.  I usually end up making it every week in the spring and summer; it went perfectly with my freshly picked farmer's market lettuce and strawberries I picked this very morning.  I also have served it to company with mandarin oranges & chow mein noodles in the winter, or craisins and almonds....so many possiblities!   I can pretty much guarantee you'll love it!  I've been making it for many years, and can't remember where I got the original recipe; it's scrawled in my not-so-neat handwriting on a piece of scrap paper.  Enjoy!

Poppyseed Dressing

2 T. lemon juice
2 T. white wine vinegar (or if I don't have any I just use white vinegar)
1/4 cup sugar
1 T. olive oil
1 tsp. poppy seeds

Stir or shake well & serve. 

*If I'm serving company, I double the recipe at least.  Store leftovers in the refrigerator.  The olive oil will solidify, just set it out a few minutes before you're ready to use it to let it warm up again & shake before serving.

1 comment:

  1. This looks great! Very excited to try with my students tomorrow! :) Thank you.