Description
A sweet and tangy rhubarb poppyseed dressing perfect for fresh spring salads and greens.
Ingredients
Scale
- 1/2 cup rhubarb juice
- 3 tablespoons honey
- 1 tablespoon red wine vinegar
- 1 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup canola oil
- 1 teaspoon poppy seeds
Instructions
- Combine rhubarb juice, honey, red wine vinegar, mustard, salt, and pepper in a blender
- Blend until smooth
- Slowly add canola oil while blending continuously
- Mix until creamy and emulsified
- Stir in poppy seeds
- Serve over fresh salad
Notes
- Add oil slowly while blending to keep dressing creamy
- Store in refrigerator up to 5 days
- Shake before serving
- Prep Time: 5 minutes
- Category: Dressing
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp
- Calories: 180
- Sugar: 6
- Sodium: 90
- Fat: 18
- Saturated Fat: 1
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 0
- Protein: 0
- Cholesterol: 0