I have a poppy seed dressing similar to yours that I love to use in spring. It usually tops baby spinach with the addition of either sliced strawberries, clementine sections, or sliced apples, then some toasted almonds and red onion slivers. In fact it is on my Easter menu:) Going to try your recipe!
I’m so excited somebody else uses this dressing! My recipe includes lemon, but it is a hit on a salad with dark greens, grapefruit, walnuts, craisins, and a crumbly white cheese. I brought a salad like this to a Christmas party last year and people actually asked me to make them jars of the dressing for Christmas. Try it, you will LOVE it!
Homemade poppyseed dressing–hooray! I remember once having an excellent romaine salad with strawberries, shredded roasted chicken, and poppyseed dressing. I bet it would be much better with homemade dressing, though!
Now you have gone and done it….reminded me of one of my favorite spring dressings. I also love the wilted lettuce salads of spring with bacon. Wonder what poppy seed dressing on a salad with bacon would taste like? Hmmmm….it IS lunch time here.
My favorite local bakery makes an incredible spinach salad with lemon poppyseed dressing. Yours looks fabulous! I can’t wait to try making my own. Also, again, congratulations for your Saveur nomination! You are marvelous company.
My poppy seeds must have exploded as my dressing looks like a much higher concentration of poppy seeds. I used to buy Carolina Swamp Stuff’s Blue Tick Dressing which was a raspberry poppy seed vinaigrette. I think Harry & David bought the company about three years ago and promptly closed them down. I’m going to use this recipe and see if I can come close to the vinaigrette I remember.
Tim, if you’re ever in the mood to return to such a supper club, you might want to try the Gale Street Inn on North Milwaukee. Whenever I catch a show at The Gift Theatre, I park there for free and have a memory-lane dinner. The side dishes Crack. Me. Up.
Note: At risk of having just sounded like a commercial for these two enterprises, I will disclose that I have colleagues who have written or who have performed in shows produced at The Gift. As for Gale Street, the only connection is through my stomach.
I remember those days and restaurants as though it was yesterday. We must have grown up around the same time. I don’t remember the poppy seed dressing as much as I do Russian or Thousand Island. I wasn’t introduced to Poppy Seed dressing until I was older. Then again maybe we aren’t the same age. I must be older.
Ok, I’m late to the game commenting on this… but have you been to the Golden Steer in Forest Park? Based on this post, I think you’d like it! Going to make this dressing for a spinach salad his weekend. Thanks!
Tried this recipe tonight and it was inedible, heating toughened the poppyseeds and all of that mustard combined with so little sugar just made it so bitter, it had a terrible texture and flavour. Nearly cried for all the wasted ingredients.
Hi Jessie- I am sorry to hear that this recipe almost made you cry. I am guessing something was wrong with your ingredients because none of this should have been bitter, and 1/4 cup of sugar is actually a massive amount of sugar for a salad dressing. Also, I have never had heat toughen poppy seeds, I don’t think that is a thing. Maybe they were over-cooked?