Poppy Seed Dressing Recipe

This is our dressing for our friend Ms. Wilma.  

She requested a yummy poppy seed dressing like they used to make at her work.  Well, we played around and this is what we came up with.  We served it on a bed of Romaine and red leaf lettuce with tomatoes, carrots, bell peppers, and cabbage. I hope we captured what you were looking for Ms.Wilma, and I hope all of you try it out.  It is a good dressing that is sweet and a little tangy.  Mr. Cottage said he loved it and Grandma has been eating it every day.  We thinned it out a little the 2nd day by adding the extra water to it.  But it is up to you.    

Enjoy everyone!  I hope that you like it!!!

Ms. Wilma's Poppy Seed Dressing


2 1/4 cups cold spring water
2/3 cup of Bragg Raw Apple Cider Vinegar
2 tsp chopped sweet or red onion
1 cup raw organic sugar or raw honey
2 teaspoon dry mustard
2 teaspoon Celtic Sea Salt
1/3 cup mayo
tablespoons Tapioca flour (or cornstarch but we don't use cornstarch)


In a small pan roast, the poppy seeds for a few seconds set aside.In a blender place the rest of your ingredients.

Blend well and place in small pan and heat until thickenedthen stir in your 1 of tablespoon poppy seeds. 
Pour into a quart jar and refrigerate.Makes about a quartIf you find it thicker than you like, add about 1/4 cup water after it has been in the fridge and that will thin it out some.

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