A slightly tangy and sweet dressing that will dazzle on salads like this apple pecan salad. This homemade honey poppyseed dressing only requires 7 ingredients, is easy to make, and is ready to eat in under 5 minutes!
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Ingredients You'll Need
- Mayonnaise: I used low-fat mayonnaise when creating this recipe, but you can easily substitute full-fat mayonnaise if you prefer.
- Apple Cider Vinegar
- Honey
- Onion Powder
- Mustard Powder
- Poppyseeds
- Salt
How to make honey poppyseed dressing
- Combine all ingredients except the poppyseeds in a medium size bowl.
2. Mix well to combine. Taste and adjust seasoning as needed. Want it a little sweeter? Add a touch of honey.
3. Add poppyseeds and gently whisk together.
Tip: Be careful not to over-mix after adding the poppy seeds to prevent your dressing from turning gray.
4. Store in the refrigerator in an airtight container. That's all!
Storage Instructions
Store this dressing in an airtight container in the refrigerator.
How long does homemade honey poppyseed dressing last?
Up to 1 week in the refrigerator.
Other Dressing Recipes You May Enjoy
- Homemade Blue Cheese Dressing
- Legit Restaurant Ranch Dressing (no Hidden Valley Ranch packet!)
- Homemade Caesar Dressing
If you tried this Honey Poppyseed Dressing Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Honey Poppyseed Dressing
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Ingredients
- ¾ cup Reduced Fat Mayonnaise Sub full fat mayo if you prefer
- ¼ cup Apple Cider Vinegar
- ¼ cup Honey
- ½ teaspoon Onion Powder
- ½ teaspoon Mustard Powder
- ¼ teaspoon Salt
- ½-1 tablespoon Poppyseeds *use ½ tablespoon for if you prefer less poppyseeds, I used 1 tbsp
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Instructions
- Add mayonnaise, apple cider vinegar, honey, onion powder, mustard powder and salt in a medium size bowl.
- Whisk well to combine.
- Gently stir in poppyseed, being careful not to over mix. (Too much mixing can turn the dressing gray.)
- Store in the refrigerator in a sealed container for up to 1 week.
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