Recipe: Blueberry Poppyseed Dressing - 2 (not MarketPlace Grill) - 2 recipes

BLUEBERRY POPPYSEED DRESSING
Source: The Perfect Puree of Napa Valley
Yield: 1/2 gallon
Servings: 32 (serving size: 2 tbsp.)

24 oz. virgin olive oil
8 oz. balsamic vinegar
1 tbsp. Dijon mustard
6 cloves garlic
4 oz. honey
24 oz. blueberry puree (Out of the Valley Brand)
3 tbsp. poppy seeds
Salt & pepper to taste

In large bowl or food processor with metal blade, combine all ingredients and process until emulsified.

Serve chilled with fresh greens or fruit.

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Or use blueberries instead of the red raspberries* in the following recipe:

POPPY SEED DRESSING
Board: Cooking Club at Recipelink.com
From: Ohio 7-15-2001

1 1/2 cups white sugar
1/2 tsp. dry mustard
3 tablespoons poppy seeds
1 1/4 cup cider vinegar
2 1/2 cups light salad oil
dash salt

Mix the sugar, mustard, salt and vinegar until sugar is completely dissolved. If you have a stand mixer, let it go for about 10 minutes. Add the oil, very slowly, and whip for another 5 minutes, until mixed very well. Add poppy seeds. Yummy.

*TO MAKE A RED RASPBERRY POPPY SEED DRESSING:
Simply add 1/2 cup fresh or thawed red raspberries and 4 drips red food coloring to it, for another dressing besides the plain poppy seed. Both are very good.