This creamy, sweet and tart, Ginger Poppy Seed Dressing is extremely versatile and perfect with spinach or fruit salads.
Have I ever told you about the cookbook co-workers put together as a dedication to one special lady. She was terminally ill. A selfless person who would give the shirt off her back for anyone that needed it. She was like that.
Our way of remembering her was putting together a cookbook of her favorite recipes.
The book “Kiss it to God”, was created for just the few of us that wanted that lasting memory of her. She always said that is you dropped food on the floor, but kissed it to God then it was okay to eat it. She was like that.
Kiss It to God is right there on my book shelf among some of the best cookbooks I own.
- 1/3 cup mayonnaise
- 1/3 cup Greek Yogurt (like Fage)
- 3 Tablespoons chopped crystallized ginger
- 2 1/2 Tablespoons honey
- 2 Teaspoons white wine vinegar
- 1 1/4 teaspoons poppy seeds
- Combine mayonnaise, yogurt, ginger, honey, vinegar and poppy seeds in small bowl; whisk to blend.
- Season dressing to taste with salt and pepper.
I couldn’t believe it.
I have been making this salad dressing for years now. What I couldn’t believe is that I was holding out on sharing it with all of you. I have a few variations of this on the blog, but I never posted this one. By the way, it’s my favorite of the bunch.
This is the one recipe everyone fights over to get the last bit that’s in the container.
‘Nuff said. Carry on. Thanks for the memories Pam.
Thanks for stopping by and have a great day.