The other night I took my eight-year-old daughter out to dinner at a famous sit-down restaurant. We were super hungry and thought about getting an appetizer, but there was nothing under 900 calories! So we opted to have a side salad. We got it with no cheese (for the love of Pete, stopping putting cheddar cheese on a salad), but the dressing she chose had honey and eggs. She loved it and asked if we could make some at home. To please my veggie-loving baby, I got straight to work.
I found a copycat recipe and worked off of that. WOW, there was a lot of sugar and oil in that bad boy! I mean, aren’t salads supposed to be healthy? I kicked out four tablespoons of sugar and two tablespoons of unnecessary vegetable oil. This recipe is yummy. If you’re oil-free, you will want to skip this one, but you could easily sub a plain vegan yogurt. If you do this, cut the milk. Otherwise, your dressing will be too runny.
Agave nectar was an excellent choice to replace sugar and honey. It is four times sweeter than regular table sugar, but it is low on the glycemic index. Frankly, you could even start with two tablespoons of nectar and add more to suit your taste. Coming in at 100 calories per serving, this dressing is a keeper! I used it in a kale salad with strawberries and caramelized rhubarb, and it was divine!
Sweet and tangy, this creamy dressing comes together quickly and easily!
- 1 1/3 cups vegan mayonnaise
- 1/3 cup agave nectar
- 3 tablespoons Dijon Mustard
- 2 tablespoons white vinegar
- 2 tablespoons plant-based milk
- 1 1⁄2 tablespoons poppy seeds
- In a medium bowl combine mayo and agave nectar.
- Add mustard, vinegar, and poppyseeds.
- Add milk and stir.
- Store in an airtight container and refrigerate. Keeps for 7 days.
Keywords: Vegan Poppyseed Dressing