Lemon Poppy Seed Dressing – 5 everyday ingredients that add up to one powerhouse secret weapon in the kitchen – this vinaigrette wakes up almost anything with a blast of lemon flavor!
Not many salad dressings merit a post of their very own, but this one is special. Lemon is king here in TVFGI kitchen…I use it in sweet and savory recipes, and squeeze it in, or on, probably 75% of things I make, in fact I use lemon like other people use salt. Lemon poppy seed appeals to most people, so it’s a natural choice for entertaining, and the creamy yellow color is so pretty I like to show it off in a cruet or mason jar on the table.
This vinaigrette takes just a minute to mix up and I know you’ll find endless ways to use it. When I have it the refrigerator I’m so much more likely to make a salad, so it’s the first thing I do whenever I want to drop a few pounds, or just eat healthier. And I don’t stick to plain old greens, either — this is great with couscous or quinoa, and it makes a killer potato or 7- bean salad, too.
TIP: Fresh lemons can be pricey, so to get the most juice from your fruit, roll them firmly on the counter, and then microwave them for 30 seconds. Cut in half and use a simple lemon juicer like the one above. You won’t miss out on one precious drop! (This is especially useful with limes)
This dressing is made with lots of fresh squeezed lemon juice, the best olive oil you’ve got, a little bit of mustard, honey, and of course, poppy seeds. My gorgeous lemons are from the historic Limoneira ranch, one of the oldest citrus growers in America.
TIP: The best way to store lemons is not on the counter, but sealed in a plastic bag in the refrigerator. They’ll keep up to a month that way.
- 3/4 cup extra virgin olive oil
- 1/4 cup fresh squeezed lemon juice
- 1 Tbsp mustard
- 1 Tbsp honey
- 1 Tbsp poppy seeds
- Put everything into a jar and blend with an immersion blender, or shake vigorously. You can also use a food processor or a blender to get a good emulsion, too, but an immersion blender is the easiest. Taste to adjust any of the ingredients.
- Store covered in the refrigerator for up to 2 weeks.
- Use this same formula with other citrus like pink grapefruit, lime, orange, or blood orange.
- Add 1/4 cup of buttermilk or sour cream to this recipe for a creamy lemon poppy seed dressing.
don’t forget to pin it!
other poppy seed dressings to try ~
Homemade Poppy Seed Dressing from Culinary Hill ~ this one is made with red wine vinegar for a rosy tone.
Honey Mustard Poppy Seed Dressing from Barefeet in the Kitchen is made with mayo along with honey and mustard.
Strawberry Lime Poppy Seed Vinaigrette from Cupcakes & Kale Chips is tangy and a beautiful pink color.
Balsamic Poppy Seed Dressing from The Mama’s Girls is a robust version made with balsamic vinegar.
Blackberry Poppy Seed Vinaigrette from Will Cook for Smiles ~ this one is super yummy, made with fresh blackberries.
Creamy Poppy Seed Dressing from Chef in Training is extra rich, made with half and half!