Poppyseed Dressing

A jar of homemade poppyseed salad dressing

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As a rule, I dislike all store-bought dressings. But my cousin, Laura, (who is in this group) introduced me to Brianna’s Poppy Seed Dressing early last summer. We were making green & grain bowls and when she pulled a bottle of dressing out of the fridge I thought, “What on earth is she doing?!” But after one bite, I thought “Ohhhhhh this is perfect.” And I’ve been buying it ever since. But why buy it if you can make it? So we developed our own.

A jar of homemade poppyseed salad dressing

Poppyseed Dressing

Yield: 1 cup

Recipe Notes

This dressing is especially good on main-course winter salads and all kinds of fresh fruit salads.


  • 3 tablespoons maple syrup
  • 2 tablespoons each: rice wine vinegar and Dijon mustard
  • 1 tablespoon each: apple cider vinegar and poppy seeds
  • 1 teaspoon onion or garlic powder
  • Salt and ground black pepper
  • 1/2 cup flavorless oil, such as canola


  • Measure maple syrup, vinegars, mustard, poppy seeds, onion powder and a sprinkling of salt and ground black pepper in a blender. Pulse to combine. With motor running, slowly add oil to form an emulsified dressing.

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1 comment
  • Should I replace the maple syrup which is more process with dates instead and if so how many days and if it’s delicious thank you for having it

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