Reviewed: Sep. 21, 2009

I'm the submitter of this recipe, and I haven't been here in a long while, but I was APPALLED when I read the recipe here. It is supposed to read ONE TABLESPOON onion juice, not a whole onion!!!!! No wonder some people said it was too onion-y! Honestly, I don't believe I submittied it that way, maybe a typo when Allrecipes posted it. So sorry it came out that way! It really is a great dressing. Additionally I've found it gets by very well with only 1/2 cup sugar instead of 3/4 cup.

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Cathy

Cooking Level: Expert

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Reviewed: Jul. 18, 2009

I'd use half an onion next time, but excellent dressing!

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Shell

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Reviewed: Jul. 15, 2009

I added 1/3 cup of homey instead of the sugar.

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Alice

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Reviewed: Jun. 22, 2009

This dressing is perfect for a Spinach Salad or cabbage slaw. I too have cut down only on the sugar portion and followed the rest of receipe as written.

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Fran

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Reviewed: Jun. 15, 2009

very yummy, just what I was looking for. I used my magic bullet to blend up everything but the poppyseeds. I used 1/4 of a yellow onion, and 1/2 cup grapeseed oil, 1/2 cup light olive oil, otherwise everything as written. Done in the bullet, it is creamy, like a mayo dressing.

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pigtails317

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Reviewed: May 24, 2009

I decided grating onion might be messy and I expected a whisked dressing might separate. I used a 1/4 inch slice of a large sweet onion. I used a blender food processor attachement and started with the onion and vinegar on the highest speed for a few seconds. Add the rest of the ingredients except poppy seeds and process for several more seconds. Stir in poppy seeds. The onion is completely blended in and the dressing won't separate.

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slix1

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Reviewed: May 4, 2009

Delicious! the perfect dressing. I did adjust the recipe a bit to make it easier and much more low fat. My version of this recipe has 3.5 grams of fat per serving, while the original has 14 grams of fat per serving. First of all I only used 1/4 cup oil, and I added 1 1/2 cups water. I added something called "xantham gum" it's a white powdery thickener that is often used in gluten free cooking. Commercial salad dressings use it to emulsify and thicken. You can buy it in the gluten free section of some grocery stores, or at a whole foods store. It's kindof expensive, but a little bit goes a long way. Also, instead of grating the onion and using the juice I just added 1/8 cup chopped onion. Blended everything except the poppy seeds in the blender until smooth and thick, then mixed in the poppy seeds at the end. Fabulous! Drizzled the dressing over spinach, almonds, mandarine oranges, and bacon!

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summer

Cooking Level: Intermediate

Living In: Orem, Utah, USA

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Reviewed: Feb. 28, 2009

Delicious! FUN COMBINATION OF RECIPES HERE: I decided to combine the Poppy Seed Dressing I and II recipes, one being more traditionally vinegrette, and the other more contemporary milky/creamy dressing. Here's what I did: I substituted honey instead of sugar. Then I did the oil and cider vinegar and I used wholegrain dijon mustard and then added the lowfat mayo and milk (but less than the recipe calls for) and blended it together. Then added the poppyseeds later. Delicious mix, making a creamier version of the vinegrette! Great with spinach or other green mix with mandarin oranges, nuts, or other berries, and chicken!

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Ali

Cooking Level: Beginning

Home Town: Orillia, Ontario, Canada

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Aug. 21, 2008

love the dressing - I made it low-cal by decreasing the oil and adding water and more vinigar. I also used Splenda instead of sugar.

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Leah

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Reviewed: Jul. 25, 2008

This is a good, easy dressing. I ran out of cider vinegar, so I combined it with red wine vinegar. I also subbed agave for sugar and used slightly less onion juice. I find most poppy seed dressings too sweet, but this was just right. It was perfect with Wasabi Secret Salad, from this site. It also went well with Mushroom Patacone Pita, sans pita and served as a salad.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Jul. 1, 2008

This was very tasty. The only thing I changed was that I only used a little bit of onion. It makes a lot, so next time I'll cut the recipe in half. Served with Spinach Salad with Peaches and Pecans (recipe from this site). A great summer meal!

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Mile High Cook

Cooking Level: Intermediate

Living In: Parker, Colorado, USA

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Reviewed: May 23, 2008

Good basic recipe and easy to make. I also make something similar except I use 1/2 cup sugar, 1/4 cup regular vinegar, 1/2 medium onion cut up, 1 1/4 teaspoons salt, 1 1/4 teaspoons dry mustard. I use a blender and blend the above ingredients. Then I add 1 cup salad oil and blend only for about 10 seconds (or it can get too thick). Then I add the poppyseeds and only blend for 10 more seconds or less. Similar flavor, but not as sweet. Thanks for the recipe.

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GLORIA LEE

Cooking Level: Intermediate

Home Town: Plymouth, Minnesota, USA

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Reviewed: May 1, 2008

Very sweet but good. I did cut back slightly on the sugar but it still tasted grainy. I was concerned the grated onion would over power this so I tried onion powder instead. Next time I will try using a sweet onion.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Mar. 16, 2008

Some would say the 3/4 cup of sugar makes this dressing much too sweet. I think it's just preference. If you don't want it too sweet, add 1/2 cup sugar and see if you think it needs more. Other than that, it's a fantastic recipe that has us hooked.

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sweetemmy

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Jan. 7, 2008

This is a very good recipe and easy to make. I served it warm over spinach, mushroom, egg and bacon bit salad and it was yummy.

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Judy Connor

Cooking Level: Expert

Home Town: Silver Spring, Maryland, USA

Living In: Cary, North Carolina, USA

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Reviewed: Nov. 6, 2007

Great recipe. I've made it a couple of times now and when it's past its "use by" date we use it to baste meat on the braai (barbecue). It is absolutely super. I vary it with the amount of seeds, sugar and type of vinegar and oil but it's just as good with any variation. Keep them coming. Susie Blue, Johannesburg, SA

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SusieBlue

Cooking Level: Expert

Home Town: York, Yorkshire, England, U.K.

Living In: Johannesburg, Gauteng, South Africa

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Reviewed: Jul. 30, 2007

This is very easy to make and very delicious! I served it over a romaine lettuce salad with mandarin oranges, blueberries, cashews and swiss cheese. I also cut down the sugar to 1/2 cup. I could have even gone with a little less sugar, but since this was for company I didn't want to play around with it too much. Some people were saying they used less onion than called for. Perhaps they misunderstood the recipe? It is not the onion you put in--it is the onion JUICE. I wasn't sure how I was going to get the juice out of the grated onion but I just picked it all up in my hands and squeezed it into a bowl. Worked great!

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JMS250

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Reviewed: Jul. 3, 2007

Great recipe. My family asks for this at cookouts and gatherings. I only grate about 2 tablespoons of an onion and that seems plenty.

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ROSEW1

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Reviewed: Apr. 30, 2007

This is an excellant recipe. I used to make it all the time for the restaurant I worked for. I like to cook the sugar, vinegar, onions and spices together. Then cool it down and add the poppy seeds.

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Misty P

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Reviewed: Mar. 12, 2007

This is both delicious and super easy to make ... a real winner. You can cut down on the amount of sugar without harming the taste; I started with 1/2 cup and added a tablespoon and found it plenty sweet enough.

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Terri O.

Cooking Level: Expert

Home Town: Tallahassee, Florida, USA

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