A thick, not-too-sweet, emulsified salad
dressing with poppy seeds. Excellent on mixed greens.
Poppy Seed Dressing
- 1 large egg*
1/4 cup granulated sugar
1 tablespoons Dijon-style mustard
2/3 cup red wine vinegar
1/2 teaspoon salt
3 tablespoons grated yellow onion
2 cups vegetable oil
3 tablespoons poppy seeds
- In food processor or blender, blend egg,
sugar, mustard, vinegar, salt and onion for 1 minute. With processor
running, slowly add oil in a thin stream and blend until thickened.
- Remove mixture from blender and stir in
seeds.
Makes 2 1/4 cups dressing.
*Please exercise caution when using raw
eggs that are uncooked in prepared food (see Food
Safety). We suggest using a pasteurized egg product for this
recipe, especially for the consumption of young children or the
elderly.
