Like a home made, good for you salad dressing that takes no time at all to toss together in the blender, and calls for honey in place of sugar.
Oh, and it tastes pretty darned good, too.
All thanks go to Kristen Chenoweth, who provided the basis for my recipe in Self magazine in 2003.
•2/3 cup apple cider vinegar
•1-1/3 cup veggie oil
•2 tsp garlic powder
•1/2 tsp seasoned salt
•2 tsp celery seed
•1 tbsp poppy seed
•1/4 cup honey
Pulse the blender to mix well, then, with the blender running, sl-o-o-o-wly add the oil through the opening in the lid, allowing the mixture to absorb the oil and turn thick and creamy.
Scrape down the sides of the blender jar, then add the poppy seeds, replace the lid, and pulse to blend. Pour into a lidded jar and stash in the fridge until needed. The dressing may separate just a bit in the fridge, that’s fine, just give the jar a good shake before using on salads.
Ms. Chenoweth’s version calls for using sugar substitute in place of honey, and only adds garlic powder, but I am kinda liking my take on this surprisingly versatile dressing.
We drizzled it over the strawberry, romaine, and red onion salad and were most well pleased; then I tried tossing it with shredded cabbage, carrot, sweet onion, and parsley.
To be perfectly honest, I prefer my mayonnaise-based cole slaw, but this version is a lot better for you, but this, simpler, more better for you version, was certainly not too, too bad; and I am gonna keep it in mind to serve folk who really need to stay away from refined sugar and mayonnaise-based salads. With a tweak or three to the seasonings, this might could even make a decent dressing for a pasta salad!
Stuff to think about…