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Bryanne E. Salazar

Creamy Garlic-Poppy Seed Salad Dressing

Posted by: on March 20th, 2013
Felicity Huffman's What The Flicka | Grapefruit Poppy Seed Salad Dressing

There’s no need to buy premade salad dressings if you have a little extra time. Why? Because they are easy to make at home, and you can control the amount of oil and salt added. Plus – I don’t think any salad needs high-fructose, polysorbate, or xanthan drizzled on top. The following recipe is traditionally a salad dressing, but works great as a marinade for chicken. I haven’t tried it on any other meat – but no one is stopping you!

Creamy Garlic-Poppy Seed Dressing

I was inspired by a dressing I tried at a cooking show a girlfriend held. I’m not naming company names here, but that particular dressing used orange juice, a touch of garlic, and mayonnaise. My version uses grapefruit – but oranges, and even tangerines work just fine. I also like the addition of herby dill and lemony poppy seeds to brighten the dressing up.

-½ cup of Best Foods mayonnaise
-Zest of one large grapefruit
-One large clove of garlic, finely minced (I used three – you choose how garlicky you want it)
-2 tablespoons of finely minced red onion, or shallots
-1 teaspoon of dried dill
-1 teaspoon of poppy seeds
-½ teaspoon of salt
-¼ teaspoon of cracked black pepper
-¼ – ½ cup of freshly squeezed grapefruit juice (I used ½ a cup to make a thinner sauce, if you like it thicker, add only ¼ a cup)


Measure out your ingredients and get a large bowl and whisk ready. The rest is simple – even a kid can do it. Add all of the ingredients to the bowl and whisk. If you started off with ¼ a cup of grapefruit juice, taste your sauce and see if you like the texture. If you want it thinner, add an additional ¼ cup of juice.

This dressing turns up the flavor drums in your mouth. I love it on basic salad – but my favorite way to use it is in coleslaw.

TIP: Try substituting this dressing for mayo in your favorite coleslaw recipe and let me know what you think. You can even use it as a marinade for chicken. The acids from the grapefruit will tenderize the meat and the fat in the mayo will give it a luscious texture.

Bryanne is a Southern Californian writer, editor, mom, wife and foodophile. She works from her home as a contributor for 3FatChicks.com, FitDay.com and as a freelance digital media consultant who helps clients develop their emerging internet brand. She’s a military spouse, and has her hand over her brow, searching for the horizon (aka, retirement) where she hopes she will finally get to know her husband of sixteen years. Her teenage sons, now permitted to drive and date, have one foot [...] Read More