Mother Earth Living

Green Salad Ideas: Creamy Poppy Seed Dressing

By Rachel Albert-Matesz
July/August 2007
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Makes about 11 servings
This sweet and creamy poppy seed dressing usually encourages everyone to take second helpings of salad. It contains less than half the fat and calories of most dressings and loads of flavor. Flaxseed oil or walnut oil add heart-healthy omega-3s. This dressing pairs well with green salads and fresh or dried fruit, shrimp, poultry, pork, salmon, halibut or a fruit-meat combination. Make a double batch to share with company or for giving healthy gifts.

• 4 cups pineapple juice
• ½ teaspoon unrefined sea salt
• 3 tablespoons poppy seeds
• 2 teaspoons minced fresh sage leaves or ¾ teaspoon dried sage
• ¼ teaspoon finely ground black or white pepper
• 1½ tablespoons arrowroot powder dissolved in 3 tablespoons water
• ½ cup flaxseed oil or walnut oil
• 3 drops vitamin E oil (from a dropper bottle or capsule)
• 1 tablespoon Dijon or yellow mustard, optional

1. Bring juice and salt to boil in a shallow 2-quart pot. Reduce heat and add poppy seeds, sage and pepper, and simmer, uncovered, until thick and reduced to 2 cups, about 45 minutes.

2. Add dissolved arrowroot. Stir over medium-low heat until thick and clear, 3 to 4 minutes. Cool the pot in an ice-bath or at room temperature or refrigerate for at least 2 hours.

3. Add oil, vitamin E oil and mustard and whisk well. Pour into glass jars, label and refrigerate. Freeze what you don’t plan to eat within 3 weeks, leaving 1 inch of headspace.

Rachel Albert-Matesz, a food and health writer, healthy cooking coach and co-author of the award-winning book The Garden of Eating: A Produce-Dominated Diet & Cookbook (Planetary Press, 2004) lives in Phoenix. For more information about her book, classes and services, visit

Click here for the original article, Green Salad Ideas.

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