Raspberry Poppyseed Dressing is a creamy homemade dressing that is a little bit sweet and a little bit tangy with added raspberries. This dressing was something I wanted to pair with a Monte Cristo Salad – and I have to admit, it is perfection! I also have a homemade Poppyseed Dressing you might want to try!
Raspberry Poppyseed Dressing
Homemade dressings are the way to go. You know exactly what is going into each recipe (no added preservatives), and I really do think they taste better than store-bought dressings. This raspberry poppyseed dressing is delicious on salads. Pair your salad with a basket of sourdough bread and try dipping the bread in the dressing.
Poppyseeds: Poppy seeds are a rich source of essential minerals. They are known to relieve exhaustion, decrease anxiety, and aid in a good night’s sleep. Just one teaspoon of poppy seeds gives you the needed calcium and phosphorus for strong bones.
Mustard: I used dijon mustard in this recipe.
Raspberries: Use fresh or frozen raspberries. If using frozen, make sure they have thawed before adding them to the dressing.
How Much Dressing Does this Recipe Make?
This recipe makes 2 cups (1 pint) of dressing. That would be perfect for two large family-style salads. When it comes to individual servings, that is up to you; everyone differs when it comes to how much dressing is needed on a salad. The calorie count in the recipe is for the entire pint of dressing.
Can I Use Yellow Mustard instead of Dijon Mustard?
Yes, you can certainly substitute yellow mustard for Dijon mustard. But, the bright yellow color is not the only difference between the two mustards. Yellow mustard does not have as tangy of a flavor as Dijon mustard (which poppyseed dressing is known for). In addition, the ingredients are a bit different. Yellow mustard is made of powdered mustard seeds, vinegar, and water. Dijon mustard is made with brown or black mustard seeds and usually white wine. It definitely has a sharper flavor, so it is about preference which mustard you choose for this recipe.
Can I Make this Dressing without an Immersion Blender?
Sure! Although I love using an immersion blender, if you don’t have one yet, mix everything together in a blender. You will still get the flavorful dressing!
Can I Double this Recipe?
Definitely! This recipe is easily doubled if you need more of it. You could also cut it in half if you don’t need an entire pint of dressing.
Dressing being poured over Monte Cristo Salad.
How to Store Raspberry Poppyseed Dressing
Once you have the dressing mixed together, store it in a sealed container. It will last in the refrigerator for up to a week.
Raspberry Poppyseed Dressing
- ½ cup (109 g) vegetable oil
- ⅓ cup (67 g) granulated sugar
- ½ cup (119 g) white vinegar
- 2 tablespoons mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon grated yellow onion
- 1 tablespoon poppy seeds
- ½ cup raspberries, fresh or frozen (thawed)
- In a high-walled jar (we used a 1-quart mason jar), add oil, sugar, vinegar, mayonnaise, mustard, salt, yellow onion, poppy seeds, and raspberries. Process with an immersion blender* until smooth (about 30 seconds).
- Refrigerate for up to a week.
Did you make this recipe?
You can tag me at @iamhomesteader.
What can you instead of mayo. Has to be dairy free
Mayo is dairy free-made from eggs and oil.
Can you use a different oil
Can part of this dressing be frozen for later use?
Could I use Blueberries or Blackberries? I have an abundance!
You can, sure, but I don’t know how it tastes. I haven’t tried those specifically.