Lemon Poppyseed Vinaigrette
Happy Monday! We hope you had a fabulous Easter weekend! Today I want to share a recipe that has changed my life! I got the recipe from my step-mom and have adjusted it slightly. Not only do my kids happily eat salad every night, but my son Davis calls this salad dessert! I eat it for lunch almost every single day.
The dressing is amazing! It does call for a lemon olive oil which can be a little harder to find, but it is definitely worth looking for. I order ours from Oliver’s in San Clemente. If you get on their mailing list they offer free shipping every quarter. I highly recommend their aged balsamic vinegar too. It’s so good – I could drink it straight!
Here is the recipe for the dressing:
- 2/3 cup lemon olive oil
- 1/4 cup balsamic vinegar
- 1/3 cup sugar
- 3/4 tsp salt
- 1/4 onion
- 3 tsp dijon mustard
- 2 tsp poppy seeds
- Add all ingredients except poppy seeds to blender with about 1 Tbsp water. Blend well. Add more water until it reaches your desired consistency. I usually add about 1/4-1/3 cup of water. Add dressing to container, add poppy seeds, mix well. Serve over salad.
- Keep dressing refrigerated for up to a month.
Have a great Monday!