Here is a favorite recipe of mine. I received it from a friend, Renee Baker, after begging her for the recipe.
Last year at my church we had a Missions week, where our folks volunteered to do nice and helpful things for others, together as a group, for a whole week. We painted and cleaned and fixed, and repaired, and gave, and baked, and donated, and hugged, and taught, and studied, and washed, and cared, and—well, we just loved on people. You get the idea, right?
One of the awesome things that also happened during the week was that while most of us were out doing the already mentioned tasks, Renee stayed behind at the church and fixed lunch for everyone else who was out there serving someone. When it was lunchtime, we all returned and ate together. That’s how I was introduced to this delicious salad dressing that takes about five or ten minutes to make, and has such a remarkable flavor.
I have a bottle of this Poppy Seed Dressing in my refrigerator about 95% of the time. I make fresh batches of this dressing every week or so, and thought now was a great time to share it with our readers, as I know many of you probably enjoy lots of salads during the warm months of summer. It is my very favorite. I hope you like it too!
Renee’s Poppy Seed Dressing
1 cup sugar
1 cup vegetable oil
½ cup apple cider vinegar
2 tablespoons poppy seeds
½ teaspoon Worcestershire sauce
½ teaspoon paprika
1 medium onion
Puree all ingredients in a blender until well blended. There should be no large chunks of onion.
Chill until ready to serve.
That’s it! So simple, and so delicious.
Now, here’s some more related info:
# When I make it, I do not put it in a blender. I place the ingredients directly in my dressing bottle, and shake until well blended.
# I always use a Vidalia onion in this recipe, and I just chop it as finely as I can. (personal preference)
# I consider myself spoiled in that I have a bag of paprika that came from Hungary, as a gift from a friend who way vacationing there (Thanks, Suzy Patoozie!)
# I always try to make this at least 6 hours before I intend to use, so that the flavors can marinate and intensify.
# Because this is homemade, and there are no preservatives in it, I recommend making a fresh batch, if you haven’t used it all after about 5 to 7 days. It needs to be refrigerated.
# It’s time for Missions Week again at my church. Let the fun begin!
