Don’t you hate it when you make a healthy salad and then cover it with some sort of creamy dressing only to discover you weren’t being healthy at all because that dressing is packed with fat calories and you were better off ordering the fries like you really wanted in the first place? Yeah. Sucks! Here’s a salad dressing recipe that won’t let you down. It’s easy and light and tastes great. Image and recipe via Lottie + Doof.
2 tbsp. poppy seeds
1/4 cup sugar
1/3 cup white wine vinegar
2 tsp. dry mustard powder
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 small yellow onion, finely grated, juice reserved
2/3 cup canola oil
1/4 cup olive oil
Heat a medium saucepan over medium-high heat. Add the poppy seeds and cook, swirling pan constantly, until they are lightly toasted and fragrant, about 2 minutes. Add the sugar, vinegar, mustard powder, salt, pepper, and onion with juice, and cook until sugar dissolves and mixture begins to simmer. Remove the pan from heat and transfer the vinegar mixture to a blender. Add both oils, and blend until smooth; chill. The dressing may separate after sitting, you can shake it to re-emulsify. Makes about 1 1/2 cups.Will keep in the fridge for a few days.