Clean Eating Poppyseed Dressing
Try this Clean Eating Poppyseed Dressing recipe, or contribute your own.
Try this Clean Eating Poppyseed Dressing recipe, or contribute your own.
- Carbohydrate 3.92407125479081 g
- Cholesterol 0.30625 mg
- Fat 3.72384292374943 g
- Fiber 1.84047083420086 g
- Protein 2.6254612530659 g
- Saturated Fat 0.410965792436466 g
- Serving Size 1 1 cup (93g)
- Sodium 73.2728750062755 mg
- Sugar 2.08360042058995 g
- Trans Fat 0.220197167091361 g
- Calories 57 calories
Step-by-step
- In a small bowl or measuring cup, whisk together all ingredients.
Thickening a dairy-based dressing without added oils relies entirely on the protein matrix of strained yogurt. Water content dictates final pourability, meaning precise liquid ratios prevent the mixture from turning into a dip.
- Whisk the dijon mustard thoroughly into the yogurt first; mustard acts as an essential emulsifying agent that suspends the vinegar and water evenly.
- Use plain Greek yogurt with a fat content of at least 2 percent to avoid a chalky mouthfeel caused by excess whey.
- Substitute fresh minced shallot at a one-to-one ratio if onion powder is unavailable, though powder prevents particulate settling.
- Store the finished dressing in a sealed glass jar for up to four days in the refrigerator.
- Substitute fresh lemon juice for white vinegar using a one-to-one ratio without altering the acidity balance.
- Mix the ingredients in a standard liquid measuring cup with a spout using a fork if a dedicated wire whisk is missing.
Proper refrigeration thickens the mixture further as the dairy proteins bind. Whisking vigorously for thirty seconds immediately before serving restores the smooth texture.
