One of my favorite throw-together-quickly lunches involves topping a bed of greens with whatever fruit I have (berries, grapes, mandarin slices, etc.), a big handful of cooked pasta, and drizzle of dressing. That’s it. Super simple, super filling, and overall pretty dang healthy. And one of my very favorite (and easy to make at home) dressings is poppy seed dressing. It’s bright and flavorful and I love it on almost any random salad ingredients I end up using.
Personally, my favorite poppy seed dressing is similar to Caesar dressing in that it involves egg yolks. However, if raw egg yolks freak you out, I get it! I have an alternative option for you that is very similar and it can easily became a vegan option, so that’s pretty cool. But, I must admit that I do love the richness that egg yolks bring to this poppy seed dressing.
I’d love to hear what your favorite quick and easy lunch recipes are! I am always looking for something delicious but won’t take much time to make during the work week. xo. Emma
Poppy Seed Dressing
- 1/2 cup olive oil
- 1/2 teaspoon granulated sugar
- 2 egg yolks*
- 2 tablespoons white vinegar or lemon juice
- 1 teaspoon yellow mustard
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 teaspoons poppy seeds
- In a food processor, combine the sugar, yolks, vinegar or lemon juice, mustard, salt, garlic powder and onion powder. Give that a pulse so everything is combined. Then while the processor is running slowly, drizzle in the oil. Last, add the poppy seeds and give that just one more pulse to combine.
- Store in an airtight container in the refrigerator for up to 3-4 days. If the poppy seeds settle, just give the dressing a good shake before using.
*If you’re not feeling the egg yolks, you can substitute 2 tablespoons mayo (even a vegan mayo if you prefer). If you do, you can just combine all the ingredients in a jar, add a lid, and shake until well combined. Without the yolks, there isn’t as much need to slowly drizzle in the oil.