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Raspberry Poppyseed Dressing

Raspberry Poppy Seed Salad Dressing (Vinaigrette)

Author Christina Lakey

Ingredients

  • ½ cup olive oil
  • ½ cup rice wine vinegar
  • ½ cup sugar
  • 2 tablespoons raspberry jam more to taste
  • 2 tablespoons poppy seeds

Instructions

  1. Put all ingredients in blender or food processor.
  2. Pulse a few times until well blended.
  3. You can alternatively whisk by hand, but you may want to warm the jam slightly to help it blend in.
  4. 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.

Recipe Notes

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."