I was originally introduced to poppy seed dressing at a restaurant many years ago on a spinach, strawberry and bacon salad. It was pretty darn good, but the dressing was a bit heavy and loaded with white sugar. This version replaces the sugar with honey and adds a fresh note of citrus from lime juice.
I used to have a serious salad dressing addiction. My side compartments on my refrigerator would be overflowing with all of the new dressings I would randomly pick up at the supermarket. I had to have a wide variety of options, which goes for just about anything in my life, not only dressings.
Then one day, I realized how truly simple it was to make your own dressing. I now only have one or two bottles of dressing in the refrigerator and instead store generous amounts of olive oil and vinegars in my pantry. More often than not, when making a salad, I will just toss some oil, vinegar, honey and dijon together for a quick and flavorful dressing that pairs with just about any salad topping from steak and bleu cheese to chicken and cranberries. If I’m feeling adventurous I will add some pureed raspberries or perhaps some orange juice. I also like to make my own healthy version of ranch dressing by tossing together some plain nonfat Greek yogurt, ranch seasoning and a tiny bit of mayonnaise.
So naturally, I needed to make a version of one of my favorites, poppyseed dressing. The beauty of this particular dressing is it’s diversity. It is perfect on a simple bowl of mixed fruit or any spinach or lettuce salad with your favorite toppings. Whip up a batch and store refrigerated for up to 3 weeks.