When The Mister and I worked together, we both *loved* to dip our crispy steak fries in this type of dressing. Of course, we never bothered to look at the ingredients back then. I’m pretty sure they’re not ideal though.
After I’d successfully reintroduced mustard seed, poppy seed was the next to challenge. Simply because I wanted to make my own version of the dressing we adored.
For those on the elimination stage of the paleo autoimmune protocol, feel free to save this recipe after you’ve successfully reintroduced mustard seeds and poppy seeds (both are a stage two reintroduction).
Prefer it creamy?
This version is not as creamy as the dressing I remember because I purposely left out mayonnaise to keep it light. But if you prefer a creamier dressing, feel free to whisk in a tablespoon or two of avocado mayo.
- In a small mason jar, whisk together the honey and oil. Add the mustard, poppy seeds, and sea salt - combine thoroughly.
- Store in the fridge for several weeks. You may need to stir to combine before using again.
This dressing is great on a kale salad mix, rubbed on chicken before roasting, and of course used as a dip for yuca fries or paleo chicken fingers. 🙂