This dressing is sweet and tangy. A family favourite with fresh crisp salad.
This poppyseed salad dressing is sweet and tangy, speckled with poppy seeds, creating a delightful balance of flavours that pairs well with green salads.
My favourite way to serve it is over young spinach leaves. I toast 2 Tablespoons of sesame seeds and ¾ cup of slivered almonds in a 350 degree F oven for 10 min. Or,sauté in a pan with 1 Tbsp of butter. Then mix the spinach with 1 cup of dried cranberries and pour the dressing (as much as you would like) over the spinach, nuts, and fruits.
Ingredients
½ cup vegetable oil
¼ cup cider vinegar
¼ cup white vinegar
1 Tbsp poppy seeds (khus khus)
½ cup white sugar (or less if you prefer)
2 Tbsp onions (shallots or green onions), minced
¼ tsp paprika
Method
- Mix all the ingredients and put it in a mason jar.
- Refrigerate until ready to serve.
