Raspberry Poppy Seed Salad Dressing
By Monica
makes 2 cups
This dressing is delicious, sweet, tangy, and a beautiful color.
Ingredients
- 1/4 cup grated/minced onion (half of a small onion)
- 1/2 cup raspberry vinegar (for recipe, go to www.TheYummyLife.com/recipes/142); may substitute white wine vinegar
- 1/4 to 1/2 cup sugar, to taste
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 cup olive oil
- 1/2 cup vegetable or grapeseed oil
- 1-1/2 teaspoons poppy seeds
Directions
3 EASY WAYS TO MIX THE DRESSING:
--In a blender or food processor. Mince the onion. Add vinegar, sugar, mustard, & salt to the blender or food processor and mix until combined. With the blender/food processor running, add the oils in a thin stream through the hole in the top. Blend until well mixed. Add poppy seeds and pulse just until mixed.
--In a bowl. Whisk together vinegar, sugar, mustard, salt, minced onion, and poppy seeds until well combined. Continue whisking while adding the oils in a thin stream. Keep whisking until well combined.
--In a jar. Add everything except the 2 oils to the jar. Cover and shake to combine. Add 2 oils and shake vigorously until well combined.
If too thick, may be thinned by whisking in water a tablespoon at a time until desired consistency. Dressing will keep in the refrigerator for several weeks.
SERVING SUGGESTION:
--Toss dressing with your choice of salad greens. Use approx. 1 tablespoon of dressing per 2 cups of greens.
|
|
Here are some more recipes that may interest you:
