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Orange Poppy Seed Dressing

Kimberly Killebrew
A delicious sweet and tangy citrus dressing you can use for leafy greens salads, fruit salads, on grain or Buddha bowls, as a glaze for roasted veggies, or as a marinade!
Print Recipe
5 from 1 vote
Prep Time 5 minutes
Chill Time 30 minutes
Total Time 35 minutes
Course condiment, Dressing
Servings 3
Calories 221 kcal

Ingredients
 
 

  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons white wine vinegar (can substitute champagne vinegar or apple cider vinegar)
  • 2 tablespoons honey (vegan: use agave syrup)
  • 1 teaspoon Dijon mustard
  • 1/4 cup sunflower oil (or canola oil)
  • 1 teaspoon poppy seeds
  • salt and pepper to taste

Instructions
 

  • In a small bowl, whisk together the orange juice, vinegar, honey, and Dijon mustard until combined. Slowly drizzle in the oil, whisking continuously until emulsified. Stir in the poppy seeds. Add salt and pepper to taste. Add more honey if you prefer it sweeter or more vinegar if you prefer it tangier. Chill in the fridge for at least 30 minutes before serving.
    This dressing will separate/settle as it sits so give it a good shake or stir before serving.  Will keep for up to a week.

Nutrition

Serving: 2tablespoons | Calories: 221kcal | Carbohydrates: 14g | Protein: 0.4g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Sodium: 20mg | Potassium: 62mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 43IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 0.3mg
Keyword Orange Poppy Seed Dressing
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