Raspberry Poppy Seed Dressing 

This delicious dressing is a cross between a raspberry vinaigrette and a creamy poppy seed dressing. It is really easy to make and is perfect for summer salads! Here are the ingredients you will need to make it. (The lemon juice and the optional xanthan gum got left in the kitchen by mistake, so are not in the photo.)

If you are using the xanthan gum, add it to the sugar and stir to combine. (Xanthan gum is not essential in this recipe, but the dressing will be thicker and will cling better if you use it.) Add the sugar, poppy seeds, salt, and pepper to the vegan lemonaise, and whisk together. If you want to use light vegan mayo, also add 1/2 teaspoon of lemon zest.

Place a sieve over the bowl with the mayo mixture. Defrost the raspberries, then add them to the sieve. Use a spatula to push the raspberries through the sieve and into the bowl, leaving the seeds in the sieve.

Add the vegan honee. You can use agave syrup if you do not have any vegan honee on hand, but the dressing won’t have the same flavor. It is really easy and inexpensive to make your own vegan honey, so I highly recommend it.

Add the balsamic vinegar and the lemon juice (not shown):

Whisk together until evenly blended:

Transfer to a container with a tight-fitting lid, and store in the fridge. For the best flavor, chill several hours before using.

Serve on your favorite salad and enjoy! The salad shown has mixed greens, strawberries, blueberries, raspberries, mango, avocado, and candied walnuts:

 

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Raspberry Poppy Seed Dressing

This cross between a raspberry vinaigrette and a creamy poppy seed dressing is perfect for summer salads!

Course Salad Dressing
Prep Time 15 minutes
Total Time 15 minutes
Servings 18
Calories 108 kcal
Author Deborah Mesdag

Ingredients

  • 6 oz (3/4 c) Frozen Raspberries
  • 226 g (1 c) Vegan Lemonaise (see notes)
  • 0.4 g (1/8 tsp) Xanthan Gum
  • 12.5 g (1 TBS) Vegan Sugar
  • 9.0 g (1TBS) Poppy Seeds
  • 3.2 g (1/2 tsp) Salt
  • 0.6 g (1/4 tsp) Black Pepper
  • 85 g (1/4 c) Vegan Honee
  • 45 g (3 TBS) Balsamic Vinegar
  • 30 g (2 TBS) Lemon Juice

Instructions

  1. If you are using the xanthan gum, add it to the sugar and stir to combine. (Xanthan is not essential in this recipe, but the dressing will be thicker and will cling better if you use it.) Add the sugar, poppy seeds, salt, and pepper to the vegan lemonaise, and whisk together. If you are using a plain vegan mayo, also add 1/2 teaspoon of lemon zest.

  2. Place a sieve over the bowl with the mayo mixture. Defrost the raspberries, then add them to the sieve. Use a spatula to push the raspberries through the sieve and into the bowl, leaving the seeds in the sieve.
  3. Add the vegan honee. You can use agave syrup if you do not have any vegan honee on hand, but the dressing won’t have the same flavor. Add the balsamic vinegar and the lemon juice. Whisk together until evenly blended.

  4. Transfer to a container with a tight-fitting lid, and store in the fridge. For the best flavor, chill for several hours before using. Serve on your favorite salad and enjoy! 

Recipe Notes

While the lemonaise is great in this recipe, you can save a lot of calories by using light vegan mayo instead and adding 1/2 tsp lemon zest. With light vegan mayo, the dressing only has 66 calories per serving, compared to 108 calories with Lemonaise.

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