With my Lemon Poppy Seed Salad Dressing you’re just 5 everyday ingredients away from my best secret weapon in the kitchen – this lemon vinaigrette wakes up almost anything with a blast of lemon flavor!
lemon poppy seed dressing is super versatile
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!
When I have this dressing in 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 an amazing potato salad or 7- bean salad, too. 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.
what you’ll need for lemon poppy seed dressing
- olive oil ~ this is when you want to pull out the good stuff: use extra virgin.
- lemon juice ~ absolutely positively has to be fresh.
- mustard ~ the kind is up to you, I use a creamy Dijon.
- honey ~ brings a touch of sweetness to the dressing.
- poppy seeds ~ they’re so pretty and provide quite a crunch.
let’s make it
This vinaigrette takes just a minute to mix up and I know you’ll find endless ways to use it.
- Put everything into a jar and blend with an immersion blender.
- Taste to adjust any of the ingredients to your liking.
pro tips for using lemons
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)
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.
Lemon juice can be frozen for later use. Fill an ice cube tray with fresh squeezed juice and freeze. Then pop the cubes into a zip lock freezer bag. They’ll stay fresh for months.
lemon + poppy seeds = delish!
- Lemon Layer Cake with Lemon Poppy Seed Frosting
- Why we love lemon poppy seed everything!
- Lemon Poppy Seed Zucchini Bread
- Easy One Bowl Lemon Poppy Seed Muffins
- Lemon Poppy Seed Pancakes
Lemon Poppy Seed Dressing
Ingredients
- 3/4 cup extra virgin olive oil
- 1/4 cup fresh squeezed lemon juice
- 1 Tbsp mustard
- 1 Tbsp honey
- 1 Tbsp poppy seeds
Instructions
- 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.
Notes
- 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.
Nutrition
I was really wanting this recipe to work. It’s way too bitter. I followed the recipe
There’s no way my family will eat this!
Poppy seeds have a mild, nutty flavor and are not typically considered bitter. However, if they are very old or have been stored improperly, they can develop a slightly rancid taste that some people may describe as bitter. Additionally, some people may be more sensitive to certain tastes and may perceive poppy seeds as bitter even if they are not objectively so. If you try again, start with fresh poppy seeds, and you can always add a bit more honey or sugar to balance out any bitterness in recipes. Hope this helps!
I prefer creamy dressings what can u use instead of buttermilk since it is hard to find in a store, would 1/2 & 1/2 work
You can try sour cream or yogurt. Also mayonnaise. I usually do some sort of combination of sour cream, buttermilk, and mayo for creamy dressings, so you could do that, just omitting the buttermilk.
Can I use Dijon mustard in the dressing
Yes, absolutely.
I love to cook and I also use lemons like most people use salt . Lemon perks up so many dishes. People ask me about my secrets and I always say if you have lemons, garlic and parsley you can make any savoury dish delicious and pretty. Thanks for all the wonderful recipes. I love your Blog. Ps -tip-I always zest a lemon before I juice it and either use it in the recipe or freeze it for a punch of flavour later on.
We think alike Bonnie 🙂
You mentioned parsley. Which kind do you prefer. Flat leaf? ( people say it tastes like soap.) or Curly-leaf parsley?
I usually buy flat leaf, but I’m not super picky, I think both are good.
My mother’s Southern roots recipe is almost identical to yours. Great tips for freezing!
FYI – note poppy seeds can show up as a positive on a drug test. Best not to ingest before a workplace routine drug test.
Just made this and it is so good! Using it for my daughters baby shower on Sunday! Thanks for the recipe!
I’ve made this and love it. But when put in the fridge it solidifies, so I don’t refrigerate it and it seems to be fine. It’s nice and lite and full of great flavor. Is there a secret to keep it from solidifying?
Hi Julie. There isn’t much you can do about this, but I suggest taking the dressing out of the fridge about 30 minutes before you’ll need it. The better the oil, the more likely it will solidify when refrigerated.
I so wanted to love this this Lemon poppyseed dressing recipe, but the olive oil flavor over powered all the other ingredients and I followed the exact measurements. Unfortunately I did not know what to add to it to make the strong olive oil taste less noticeable.
You can substitute any oil you like in this dressing, Sissy. And if you love olive oil, use the pure, not extra virgin, for less pronounced flavor. You can use safflower or canola oil for no flavor at all.