Lemon Poppyseed Salad Dressing

Making your own salad dressing should be a given – it’s so easy, you can control all the ingredients, and get very creative in the kitchen. Try your hand with this Lemon Poppyseed Salad Dressing and you’ll never buy bottled salad dressing again! 

It’s time we make our own dressings. Something so simple, why isn’t everyone making them at home instead of purchasing those $5 bottles packed with fat and sugar and who knows what?! Today, I vow to never again buy a bottle of dressing (unless I’m supporting a local, small batch artisan maker) and make a weekly dressing for us a home. Starting with this Lemon Poppyseed Salad Dressing, which goes so well with all the tender spring green coming up now.

When making salad dressing, all you need to do is follow an easy formula for perfect dressing every time:

• 3 parts high-quality oil – whether it’s the classic olive oil or you want to try using hazelnut oil, the possibilities are endless
• 1 part acid – balsamic vinegar, apple cider vinegar, lemon or lime juice are all fair play
• Salt and pepper, to taste – balance out all the flavors
• (optional) a dollop of an emulsifier – mustard, egg yolk, even fruit jam
• (optional) tasty ingredients like spices, fresh or dried herbs, or seeds like poppy or sesame seeds

Next up, I’ll be trying my hand at a non-oil based dressing and my husbands favorite dip: ranch! Stay tuned for the recipe coming soon, in the meantime leave a comment below letting me know what YOUR favorite salad dressing is – I might recreate it at home for you!

Lemon Poppyseed Salad Dressing

This bright and citrusy salad dressing recipe goes well with almost any green - whip up a batch today and keep it in the fridge for the week!

Print Recipe

Prep Time:5 minutes mins

Total Time:5 minutes mins

Ingredients

• ¾ cup olive oil
• 2 lemons or 1/2 cup, juiced
• 1 tablespoon mustard
• 2 tablespoons honey
• 2 tablespoons poppy seeds
• salt and pepper to taste

Instructions

• Place all the ingredients in a mason jar with lid and shake for 2-3 minutes until emulsified.
• Store in an airtight bottle or container, refrigerated for up to two weeks.

Servings: 1 cup

Author: Marnely Murray

Photography by Stacey Rupolo / Recipe by Cooking with Books