Poppy Seed Dressing

1/2 cup honey
1/4 cup white vinegar
1/2 teaspoon salt
1/2 teaspoon dry ground mustard
1 teaspoon onion powder
2/3 cup vegetable oil
1 teaspoon poppy seeds

In a blender or food processor, combine the honey, vinegar, salt, mustard, and onion powder. With the motor running, drizzle the oil into the mixture. Add the poppy seeds and pulse to mix gently. Serve immediately, or place in a covered container and refrigerate until ready to serve.

Store for up to 3 weeks, covered and refrigerated. Shake or stir briskly before serving after the dressing has rested.

We’ve adapted the recipe from one of Raleigh’s most well-known restaurants, The Angus Barn.

Approximate Values Per Tablespoon: 76 calories (70% from fat), 6 g fat (1 g saturated), 0 mg cholesterol, trace amount protein, 6 g carbohydrates, trace amount dietary fiber, 49 mg sodium

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