This is probably one of the easiest and simplest versions of raspberry poppy seed dressing that you will find. And it tastes fabulous!
So, I don’t know if anyone will remember this old reference, but it goes something like this, “DON’T DROWN YOUR FOOD, IN MAYO OR KETCHUP OR GOO.” It was some PSA commercial that came on frequently during Saturday morning cartoons when I was a kiddo. Haha. The fact that it has stuck with me all these years is awesome. By the way, what ever happened to all of the good TV jingles from back in the day? I could name more, but I’ll try to get back on topic here.
Ok, so anyway, despite this little song’s advice, I am a “food-drowner,” at least when it comes to certain foods, salad in particular. I know, I know. People say that salad’s healthy until you add the dressing so try not to use much or maybe completely bypass it altogether. I’ve tried to take the advice, but I’ll be honest, just…no. That doesn’t work for me. And that’s all I have to say about that.
This Raspberry Poppy Seed Dressing is one of my favs and it’s so easy to make. Basically throw the ingredients together and blend up. This recipe uses seedless raspberry jam, so if it’s too sweet for ya, you could probably substitute some fresh raspberries (I’ll try it sometime and report). And as a side bonus, this dressing keeps really well in the fridge. I love serving this dressing with spinach leaves. To dress the salad up, throw on any type of berries (fresh or dehydrated), nuts, or even grilled chicken.
Raspberry Poppy Seed Salad Dressing (Vinaigrette)
- ½ cup olive oil
- ½ cup rice wine vinegar
- ½ cup sugar
- 2 tablespoons raspberry jam more to taste
- 2 tablespoons poppy seeds
Put all ingredients in blender or food processor.
Pulse a few times until well blended.
You can alternatively whisk by hand, but you may want to warm the jam slightly to help it blend in.
Store dressing in fridge, 2-4 weeks. When serving after refrigerated, take dressing out slightly before serving and give it a few shakes to remix as it may separate.
If you have a very powerful blender, wait to add the poppy seeds until all of the other ingredients are well blended and then just pulse a few times to distribute.
Change it up:
I've also added minced red onion to this recipe, about 1-2 teaspoons, and it gives it more of a creamy opaque look when finished and, obviously, a little oniony kick. You'll definitely have to make in a blender if you want to add this so that it will be completely "liquified."
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