Green Salad with Raspberry-Poppy Vinaigrette | Wine Enthusiast
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This ’80s-Era Poppy Seed and Raspberry Vinegar Dressing Stands the Test of Time

Three ’80s salad-dressing trends come together, Voltron-like, in this irresistible dressing: fruit vinegars, nut oils and poppy seeds. Use any mix of salad greens, from crunchy iceberg and romaine to bitter endive and radicchio to sturdy spinach and kale. Keep the leaves large and avoid salad mixes like mesclun, which will wilt sadly in the presence of this powerful dressing.

Green Salad with Poppy Seed and Raspberry Vinegar Dressing


Mixed sturdy salad greens (at least 1 cup per person)
Raspberry-poppy vinaigrette*


In a large bowl, dress greens very lightly with dressing. Toss and add more dressing to taste, if desired. Transfer to a shallow serving bowl of a size that can barely contain the salad.

*How to Make *Raspberry-poppy vinaigrette

Add to jar with a tight lid: 3 tablespoons raspberry vinegar, 2 tablespoons honey, 1 teaspoon Dijon mustard, and 1/2 teaspoon salt and shake until honey and salt dissolve. Add 1/2 cup walnut oil and 1 tablespoon poppy seeds and shake again until emulsified. Taste and add more vinegar or honey, since fruit vinegars vary widely in acidity and sweetness.

This article originally appeared in the May 2023 issue of Wine Enthusiast magazine. Click here to subscribe today!