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–+ servings
Lemon poppy salad dressing goes well with fruit and veggie salads. No lemon squeezing required--surprise ingredient!
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Lemon Poppy Salad Dressing

Lemon poppy salad dressing is versatile. The dressing may be used on fruit as well as veggie salads!
Prep Time5 minutes
Total Time5 minutes
Course: Dips/Sauces/Dressings, vegetarian dishes
Cuisine: American
Keyword: lemons, poppy seeds, salad dressing
Servings: 1 cup
Calories: 1534kcal
Author: Judith Hannemann

Ingredients

  • 1/2 cup frozen lemonade concentrate thawed--EU/UK readers see NOTES
  • 1 tsp dijon mustard
  • 2/3 cup vegetable oil DO NOT USE EVOO!!!
  • 1 tbsp poppy seeds

Instructions

  • Use the cup that comes with your immersion blender
  • Place lemonade concentrate and mustard in the cup.
  • Pulse with immersion blender to combine.
  • Add the vegetable oil and process with immersion blender at highest speed, lifting the blender to make sure all the liquid is moving around. It'll take about 60 seconds for this mixture to emulsify.
  • Pulse in poppy seeds.
  • Refrigerate until ready to use.
  • If you don't have an immersion blender but have a regular blender, follow the recipe EXCEPT don't add oil all at once. With the blender running, add the oil in a slow, steady stream.

Notes

Lemonade in UK is not the same as lemonade in the USA. To make a decent substitution for what we in the USA can get frozen, mix 1 1/2 cups lemon juice with 1 1/2 cups castor (white) sugar and boil it until the sugar is completely dissolved. Cool and refrigerate.

Nutrition

Serving: 1serving | Calories: 1534kcal | Carbohydrates: 62g | Protein: 2g | Fat: 150g | Saturated Fat: 119g | Sodium: 67mg | Potassium: 148mg | Fiber: 2g | Sugar: 53g | Vitamin C: 16mg | Calcium: 127mg | Iron: 1mg