Balsamic Poppy Seed Dressing Recipe

If you have always thought making your own dressings is just too hard, let this recipe prove you wrong. I love this Balsamic Poppy Seed Dressing Recipe change your mind. It can be made in under 5 minutes and with only 6 ingredients!

I have several other dressings we also love. Red Wine Vinaigrette is a yummy dressing I make almost every week. This Citrus Balsamic is a dressing I use often in the winter when citrus is in season. If you are looking for a creamy dressing, let me suggest this creamy apple cider vinaigrette. Or if you are a ranch fan, how about a spicy ranch dressing?

Jump to:

• What Makes This Vinaigrette So Good?
• Ingredients
• How To Make
• Ways To Use This Dressing
• Notes
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• Poppy Seed Salad Dressing

What Makes This Vinaigrette So Good?

The balsamic and poppy seeds are a combination you will love. I made this dressing several years ago, and since that time it has quickly become one of our favorite salad dressings. It is so good!! This creamy dressing is definitely in my top 3 favorite dressings.

Homemade salad dressing is easy to customize. I am going to share the measurements I use, but know, that these are variables, make this dressing to your specific taste.

You can use this on a variety of salads, strawberry spinach salad is a popular one. I also like it on a kale salad or even fruit salad. Try it out!

This is a simple recipe to make. It usually takes me 5 minutes, if I am taking my time! With only a handful of ingredients, you will have an amazing recipe fast!

Store this in an airtight container and it will last at least 2 weeks!

Ingredients

• Olive oil- good olive oil is always the base in vinaigrettes. You can also use vegetable oil, but I prefer olive oil.
• Balsamic vinegar- I used dark balsamic vinegar in my dressing, but you can also use white balsamic if you like.
• Poppy seeds- what would poppy seed dressing be without poppy seeds?
• Pure Maple Syrup- no that maple-flavored syrup will not work!
• Dijon Mustard- This is used not just for flavor, but also as an emulsifier. That means it keeps the oil and vinegar from separating. You can also use dry mustard, but I prefer the dijon.
• Salt and pepper- you will adjust these according to taste.

How To Make

1. Let me show you just how easy this homemade dressing recipe is to make!
2. I like to mix my dressing in a mason jar. Top it with the lid and give it a good shake. You can also make it in a food processor or a small bowl with a whisk. It is up to you. I think the jar is the easiest.
3. Add all your ingredients to the jar and give it a good shake. With the honey, this might take a minute or so.
4. Next, taste for flavor. Everyone has different dressing tastes, so adjust as needed. If you like a sweet flavor to your dressing, only add a touch of salt. If you like the sweet/salty flavor as I do, you might want to add a little more.
5. A little salt will go a long way though, so don't add too much, to begin with. The flavor of the dressing will change quite a bit depending on how much honey and salt you add.

Ways To Use This Dressing

Salad is my favorite way. Let me share a few ideas for creating an awesome salad that lets this dressing show off. As noted above, this is a really popular dressing for spinach-strawberry salad.

Let's start with the greens- Fresh greens that are not wilted are the most important tip. You can use red or green leafy greens, romaine lettuce, spinach, kale, etc.

Then you can add in fruits or vegetables, or both. I love grapes, apples, and fruit. I also love cucumbers, carrots, celery, and red onions.

On my salads, nuts and seeds are a must. Pecans are one of my favorite seeds, but walnuts and hazelnuts are delicious too. Pepitas, sesame seeds, sunflower seeds, and chia seeds are great as well.

In our house, salads are hardly a salad without cheese. Goat cheese, blue cheese, or feta cheese are my top 2, but you can also use cheddar or a gouda if you like.

Whatever salad you choose to make, drizzle it generously with this simple salad dressing!

These salads make a great main dish or even a side salad. We use them both ways.

Notes

• Let me just say, that with balsamic vinegar becoming so popular, there is an unlimited variety to choose from. In this recipe, I used dark balsamic. If you have an olive oil and vinegar taproom close to you, I recommend checking them out and tasting different types of vinegar to see what you like.
• If you don't want to spend the extra on a fancy type of vinegar, grab one at your local grocery store. I have used a lot of different kinds for this recipe, and so many are really good!
• The vinegar is the dominant flavor in this recipe, so make sure it is the kind you like.
• Olive oil is also an important flavor, so be mindful of what you use.
• If you don't want to use maple syrup in the vinaigrette, you can use honey instead. Or if you don't mind using granulated sugar, that works as well. I would say only use 1 ½ tablespoons of granulated though.
• This will hold well in the fridge for up to 2 weeks. Just make sure and shake or mix well before serving. 
• If the olive oil has solidified a bit, let it come to room temp. Or you can also pop it in the microwave for just a few seconds. 

• Salads