vegan poppyseed dressing.

I’ve been in a bit of a salad dressing rut. As much I love my tried and true balsamic vinaigrette and super simple drizzle of olive oil and red wine vinegar, I’ve been craving something different for my salads. I brought home a huge box of baby spinach last week with the intent of switching up my green smoothies from my usual kale (a girl’s gotta have some variety!). Soon I realized that I wasn’t going to be able to consume the entire box in smoothie form before it went bad, and the need for spinach salads was born. I usually only eat spinach salads in restaurants (for no good reason other than I’m a creature of habit), but upon making one, I decided that the tender leaves needed a dressing all their own.

I was reminded of an absolutely delicious poppyseed dressing that my aunt used to make and bring to every Christmas Day dinner when I was growing up. She mixed it with pears, oranges, cheese and romaine lettuce, but I was in love with that dressing. Sweet, but not cloying, and thick enough to lightly coat each salad ingredient. Yum! I decided to recreate it.

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Upon doing some research, I found that many recipes included mayonnaise or some yogurt to thicken and provide a creaminess. I’m no stranger to yogurt-based dressings, but I wanted to keep this dressing lighter and more acidic so it wouldn’t overwhelm the spinach. I think we have a winner! This is thinner and lighter than you’d usually expect from poppyseed dressing, but that unmistakable sweet flavor is there. I used a blend of red wine and regular ol’ white vinegar for this, but you can definitely use white wine or champagne vinegar in place of the white.

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This is perfect over tender baby spinach. Look out for my favorite way to use it in the next post!

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A sneak peek of the salad!

vegan poppyseed dressing.
adapted from culinaryhill.com.

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ingredients
1/2 cup grapeseed oil
3 tablespoons red wine vinegar
2 tablespoons white vinegar (can substitute white wine vinegar)
1/4 cup white sugar
1 teaspoon kosher or sea salt
1 teaspoon dijon mustard
1.5 teaspoons poppyseeds
1 tablespoon sweet onion, grated (or approximately 1/2 inch piece tossed in whole)

directions
Combine everything but oil in a blender or food processor. With the blender on low/medium, remove the top of the blender and slowly stream in the oil until well combined.

Transfer dressing to a jar or container with a tight fitting lid. Refrigerate for at least one hour before serving. Keeps well in the refrigerator for up to 3 weeks.

**Please use all organic ingredients wherever possible** 

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4 thoughts on “vegan poppyseed dressing.

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