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Creamy Poppy Seed Dressing

Creamy Poppy Seed Dressing
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Well, well, well. Spring is in the air everyone!
(At least it has been today, who knows about tomorrow.)
The way I can tell it’s spring…..
1.The hot pink color on my arms after hanging out at the park with a great friend and three sweet little boys.
2. The 30 potato bugs LittleTwinBoyAaron  had squished tightly in his little palm.
3. The 30 potato bugs LittleTwinBoyAaron revived and let crawl around  in his pocket.
4. The amount of usage my trampoline is getting.
5. The weeping tree in my backyard that is weeping blossoms.
6. My girls romping around the neighborhood riding bikes in their flip flops.
Every year after a cold hard winter, I am amazed how Spring just unleashes a grand breath of fresh air into everything. 
Just puts a pretty smile on your face now doesn’t it?
If it rains tomorrow, I’m going to try not to cry.
I’m going to try REALLY hard.
In the mean time I am thrilled to present this great Poppy Seed Dressing recipe to you on this lovely day of spring.
I have tried many, many Poppy Seed Dressing recipes.
Some that were too oily…
Some that were too mayonaisee…
Some that tasted bitter….
I have finally fiddled around enough and have come up with this tasty, tangy, sweet, springy Poppy Seed Dressing. 
I hope you like it! 
Come on back tomorrow.
I’ll be sharing the fabulous Spinach Salad that goes with the dressing.
We can have a good cry together if it’s raining!
 It’s always better to cry along with some one…
Unless you have entered into the “ugly cry”.
Then it’s best to close your bedroom door and just let it all hang out.
Always feels much better when you get it over with doesn’t it?
Not sure why you and I are talking about the “ugly cry” on a beautiful day with a beautiful Poppy Seed Dressing.
The things you folks get me gabbing on and on about….
Creamy Poppy Seed Dressing
Yield: 3 Cups
Time: 10-15 minutes (depending on how many kids need help with homework)
Recipe from Jamie Cooks It Up!
 PRINT RECIPE
2/3 C apple cider vinegar
1 1/2 C sugar
1/4 C chopped onion
1/2 t dry mustard
2 t salt
3/4 C mayonnaise
1/4 C fresh orange juice
3/4 C canola or vegetable oil
1 T poppy seeds
1. Put all ingredients but the oil and the poppy seeds in a blender. Let the old girl get busy blending them all together.
2. While the blender is a blending away take the lid off carefully and then add the oil slowly. When the oil is added, blend on high for about 2 minutes.
3. Turn off the blender and gently stir in the poppy seeds with a spoon. Don’t blend them. They’ll get all chopped up. And….all I can say is I like to see my the Poppy Seeds when I’m eating this tasty tasty treat!
4. Serve or cover and refrigerate.
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7 Comments

  1. 1
    April 21, 2010 at 4:03 pm

    Oh I could have written that same list! What's with little boys and the potato bugs?? lol.

    The dressing looks so good, I bet the OJ adds the perfect touch- I love poppyseed dressing and it seems “springy” to me too!

  2. 2
    Anonymous
    April 21, 2010 at 9:45 pm

    Thanks so much dearest Jamie, I am anxiously awaiting the spinich salad, so I can apply this lovely poppie seed dressing before I eat it all on everything I can get my hand onto. delsa

  3. 3
    April 22, 2010 at 12:48 am

    Crud, I came to print out the recipe but just can't pull the trigger on 1 1/2 cups of sugar. Any ideas to lower the sugar? I think it makes quite a bit but I am still trying to watch the sugar (that is so I can make some more of your yummy pretzels) :)
    Kiracooks.blogspot.com

  4. 4
    April 22, 2010 at 2:44 am

    Lee,
    I usually just make this dressing when I am going to bring the large Spinach Salad that goes with it to a big party. It does indeed have a lot of sugar! When I'm counting calories sometimes I mix a bit of orange juice with Briannas Poppy Seed bottled dressing and then only use a tiny bit. Not as fun as this pretty dressing I know!
    You could try making this dressing with light mayo..Best Foods is the best brand for light.
    Also if you have some Splenda on hand I would try cutting the sugar in half and then adding several packets of splenda. Just keep tasting it as you go.
    Good for you for watching your sugar intake!
    Those pretzels can really be addicting can't they!
    Good luck and let me know if you try it with less sugar and how it turns out.
    Have a great night!
    ~Jamie

  5. 5
    April 22, 2010 at 2:47 am

    Sarah,
    Glad to hear I'm not the only one with a potato bug problem. Pretty cute!
    Happy Birthday, by the way! Hope you are having a good one.
    ~Jamie

  6. 6
    Anonymous
    July 11, 2011 at 4:18 pm

    How long can this be stored in the refrigerator? Sounds great!

  7. 7
    July 14, 2011 at 2:30 am

    Anonymous,
    It can keep for up to one week. Hope you love it!
    ~Jamie

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