Perfect Strawberry-Poppyseed Dressing

I woke up Wednesday morning and saw that Katie from GoodLifeEats had posted (yet-another-gorgeous) recipe.  It was for Buttermilk Poppyseed Scones, and I was like “dag spanky.” Because Katie is a cool girl.  Which means poppyseeds are cool. And I had just made a recipe for poppyseed dressing.  So, pretty much for the first time in my ever lovin’ life, I was up there with the cool girls.

This was unlike the time when I showed up for our sixth grade beach party to find the cool girls wearing mismatched bikini’s, Sun-In sprayed hair, and wicked tans.  I was wearing a freshly puffy-painted shirt with two teddy bears toting buckets full of glittered sand. Hair, mousy. Legs, pasty. Definition, uncool.

This was also unlike the time in seventh grade when the cool girls stood around at lunch, sucking on Big Stick popscicles and twirling their hair around their fingers in front of cute boys, while I paced up and down the basketball courts, looking for converts to my “Elvis Lives” club. He totally doesn’t, you know.

And, this was very much unlike the time in 1995 when I asked my grandmother to sew a duplicate couture dress I’d once seen on Oprah for the evening gown portion of the Miss Roy Utah competition.  Note to self: when all the other girls are renting sparkly dresses, ’tis a good idea to steer clear of navy blue polyester with yards of tulle strapped to your bootay.  Just sayin’.

So you may think me prideful or intolerably boastful when I pat myself on the back for being a cool girl today.  But, do be patient, I’ve had so few opportunities to relish coolness.

Me and my poppyseed dressing.  Cool.  Dang cool.  Totally cool a licious. 

Just don’t ask me about the time I tried out for Dance Club with a routine from Saturday’s Warrior. Not cool.

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Perfect Strawberry-Poppyseed Dressing

Ingredients:

1 clove garlic
1/8 slice of a small purple onion
1/4 cup sugar
1/4 cup fresh strawberries, raspberries (or 2 T. raspberry jam)
1/3 white vinegar
1/2 cup extra light olive oil
1/4 teaspoon salt
1 tablespoon poppyseeds

Directions:

Place all ingredients (except poppyseeds) into a blender. Blend until entirely pureed. Stir in poppyseeds. Serve immediately over your favorite salad for store for up to 48 hours.

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23 Responses to “Perfect Strawberry-Poppyseed Dressing”

  1. 1

    Kelli @ Joseph's Grainery on March 23, 2011 at 11:57 pm Reply

    You’re always cool in my book…the poppy seeds just seal the deal. Now I’m off to find my jar of poppy seeds so i can be a cool girl too. :) or am I too late?

  2. 2

    Kim on March 24, 2011 at 7:08 am Reply

    This looks yummy! Is the white vinegar supposed to be 1/3 cup?

    Thanks!

  3. 3

    Katrina on March 24, 2011 at 8:04 am Reply

    This dressing sounds amazing! I would have never thought to put these ingredients together for a dressing myself. Good thing I have you! haha

  4. 4

    Amanda Joy Petersen on March 24, 2011 at 8:30 am Reply

    I almost squirt milk out of my nose when I read about your Saturday’s Warrior dance tryout. I will be sharing that tidbit with my spouse and my brother because they will also think that is royally hilarious and awesome.

    I can’t wait to try this recipe out for my Mother’s Day Brunch

  5. 5

    The Café Sucré Farine on March 25, 2011 at 3:32 am Reply

    This makes me feel like Spring has arrived! I think I might want it for breakfast! :) Seriously, I can’t wait to try it, might just be on today’s dinner menu!

  6. 6

    Kolette on March 25, 2011 at 5:16 pm Reply

    Everything from Saturday’s Warrior was cool. Hey, I lived in the 80s so I totally know what I am talking about.

    • Brooke replied: — March 25th, 2011 @ 7:36 pm

      Amen, darlin’. May Debbie Gibson, Tiffany, and bear claw bangs forever live in infamy. ;)

  7. 7

    Kristenk on March 27, 2011 at 3:49 pm Reply

    Where is the recipe for this amazing looking salad? Please do tell!

    • Brooke replied: — March 28th, 2011 @ 1:10 am

      I included all of the ingredients for the salad in the header portion of the recipe box. It’s simple and yummo. Enjoy!

  8. 8

    Jamica WIlcox on March 29, 2011 at 2:24 pm Reply

    Oh, I am laughing my head off right now! Guess what? I LOVE the Uncool Brooke! In fact, I REALLY want the autograph of Uncool Brooke on a picture (preferable a picture in Navy blue and tulle) LOVE YOU! :)

    • Brooke replied: — March 29th, 2011 @ 11:16 pm

      Jame- Hows abouts you just watch my kids for free everytime I go out of town. That’s almost like an autograph, yeah? Oh, wait. You already do that. And I owe you endlessly. Funny girl. Autograph yours anytime. But NOT in tulle. ;)

  9. 9

    Kristine on March 29, 2011 at 4:39 pm Reply

    This is a delicious dressing. Everyone in my family loved it. Used it on two different salads. Really a winner. Thanks!

    • Brooke replied: — March 29th, 2011 @ 11:14 pm

      So glad you enjoyed it Kristine! Tres chic!

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  12. 10

    Alysha @Shesontherun on May 18, 2012 at 9:06 am Reply

    I just printed this out! I love spinach salads with fruit/cheese/nuts and a sweet dressing. What do you think about using frozen fruit that has been defrosted?

  13. 11

    Lynn on July 14, 2012 at 11:07 pm Reply

    LOL I see you were photoshopping the dressing near the spout. ;)

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  15. 12

    Kay-M on April 4, 2013 at 9:23 am Reply

    This looks soooo good, and I can’t wait to try it, but how much is “1/8 slice of a small purple onion”. Does this mean (1/8 of a slice, or 1/8 of an entire small onion, or 1/8 inch slice of an onion)?? Since “small” is a relative term – just how big is your small onion???

  16. 13

    Annette on April 7, 2013 at 5:48 pm Reply

    I did 1/3 cup white vinegar….very yummy!!

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  18. 14

    Gwen on March 11, 2014 at 7:21 pm Reply

    This was fabulous!!! I used white balsamic vinegar that I get from a chain called Oil & Vinegar that has a store by me instead of white vinegar. Followed the recipe amounts exactly. Thank you so much for posting Brooke; can’t wait to try the other dressings you have along with some of your recipes!!!

  19. 15

    Sheila Lankford on April 18, 2014 at 8:29 pm Reply

    Just made this – it’s incredible! I used red wine vinegar instead of white just for a little more roundness of flavor but otherwise, wow! Just fantastic. Thanks for a great recipe!

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