Light and Tangy Poppyseed Dressing

I didn’t know poppyseed dressing was supposed to be a creamy dressing until I was in my late teens. I only knew this version, which is my mother’s creation, and she’s allowed me to share it with you as long as I give credit where credit is due.

This is a fantastic dressing. It was on the salad served at my wedding, and featured in many of the salads I requested as part of my birthday dinners growing up. It’s light and sweet without being overly so, which is the beauty of using maple syrup instead of sugar. Maple syrup just has a milder flavour and allows the rest of the ingredients to speak for themselves.

It’s a great dressing for summer salads, like a spinach salad or my mum’s fabulous Green and Gold Salad (post to come later this week). Especially salads with some kind of fruit added, like oranges or strawberries.


Maureen’s Poppyseed Dressing


  • 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp Maple Syrup
  • 1/8 tsp Celery Seed
  • 1/4 cup Olive Oil
  • 1/8 tsp Dry Mustard
  • 1/4 tsp Poppyseeds

Combine all ingredients and whisk until emulsified. Pour over salad and toss.



Give this dressing a try on your next salad and let us know what you think!



One thought on “Light and Tangy Poppyseed Dressing

Comments are closed.