Joyce Hipwell shared this recipe with me.
Poppyseed Dressing
1/2 c. olive oil, or avacado or canola or vegetable oil
1/4 c. red wine vinegar (can use any type vinegar or even lemon juice)
1/4 c. sugar or honey or maple syrup
1 t. dried mustard
1 t. poppyseeds
1/2 to 1 t. salt
Make in a jar and shake well. Best when made ahead of time so the flavors blend. Makes about 1 cup. Store in refrigerator.
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