This recipe comes from Our Best Bites. The salad in the picture is my favorite food right now. It is so hard for me to nail down a favorite food. I feel like my tastes change so often- based on the weather, the season, the time of day, my mood- you name it. But, for a good while this has been it. Yum. I used to put Citrus salad dressing on my spinach salad, but this is even better on it. (And doesn't require an expensive packet of seasonings)
The first time I made this dressing was for Thanksgiving. I never imagined it would be the case, but the biggest hit on my Thanksgiving table this year was the spinach salad. Everyone loved it!! It was such a nice contrast to all the other dishes. It was also the leftover of choice for the next couple of days. My little 4 year old, who loves spinach salad, had a hissy fit when she first saw this dressing. The green onion I had used the first time I made the dressing was VERY green, which in turn, made the salad dressing very green. After 10 minutes or so, she finally calmed herself down enough to sneak a taste off my plate and loved it. Since then, she has been a huge fan of the dressing.
I love that I can make this dressing on my own and that high fructose corn syrup is not the #1 ingredient! (Not an ingredient at all!) Don't worry about the mustard- I k now it sounds weird, but you can't even taste it.
Here is the link to the recipe on Our Best Bites.
Here is the recipe copied and pasted for your convenience:
Poppy Seed Dressing
Recipe from Our Best Bites
1/3 c. white vinegar
1 tsp. Kosher salt
A few turns of freshly ground black pepper
3/4 c. sugar
1 tsp. mustard
1 green onion, ends removed (both the "hairy" end and where the green part starts to get floppy)
1/2 c. vegetable oil
1 tsp. poppy seeds
In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.
Pour the dressing into a serving or storage container and whisk in poppy seeds. Serve over leafy greens.