I really love a good poppy seed dressing. 

Look, I know it’s not a “cool” salad dressing like green goddess dressing. Poppy seed dressing belongs on an old-school steakhouse menu, probably right next to the ranch dressing and blue cheese dressing on the salad bar. 

But maybe that’s why I like it so much. It’s an old-fashioned classic, but it’s still absolutely delicious. And it’s super easy to make, so you will never need to buy a bottle of it again!

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I’m not gonna lie to you guys. I spend a lot of time on TikTok. 

I know I’m not a Gen Z cool kid, but I love that app, ok? My feed is mostly beauty and food and it’s fun to just scroll through.

I’ve been influenced by TikTok to try a few different recipes before. The cinnamon rolls with heavy cream and the grinder sandwich are now two of my favorite recipes. 

So when I saw the Chipotle honey vinaigrette coming up a lot along with the viral quesadilla hack (come back later this week for that one), I knew I had to try my hand at making the famous dressing at home.

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I don’t know about you, but I love having a small list of go-to recipes every season that I can can whip up for just about any occasion.

This Greek Pasta Salad is my go-to salad for birthday parties, barbecues, or even just a random Tuesday night.

Serve it up with a side of grilled chicken and you have the perfect summer weeknight dinner.

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If you happened to catch my last post for Homemade Ranch Seasoning, you might be wondering what to do with that seasoning.

And trust me, you’re not alone as I have already received numerous comments asking how to make Homemade Ranch Dressing with the Homemade Ranch Seasoning.

You knew I wasn’t going to leave you hanging, so today I’m sharing a seriously delicious recipe for Homemade Ranch Dressing that you’ll make over and over again!

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I don’t know what it is about this time of year, but all I’ve been wanting to eat is salad.

From wedge salads and simple grilled chicken salads to Greek-style topped with gyro meat, I’ve been whipping up salads for lunch and dinner all month long.

Now that Elle is back in school, having a few of these quick and easy dinner salads in my repertoire makes weeknight meals a breeze.

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If you’ve read MBA for any length of time, you know that I’m kind of a self-proclaimed control freak – especially around the holidays. I go all out in the areas of gift wrapping and home decor and certainly like to have a big part in holiday meals with our family.

Being 34 weeks pregnant has compelled me to toss my overly passionate ways out the window. Our gifts are wrapped a little simpler, our door had a fall wreath hanging on it until yesterday, and the dinner – ha, I’m bringing the salad and a Honey Baked Ham (from the company, not my kitchen.. womp womp).

Back in November, we received an AeroGarden ULTRA and we were pretty darn excited about it. I don’t know about your grocery stores, but it’s proven difficult for us to find quality fresh herbs at this time of year. Everything seems bruised, dry, and definitely less than appetizing.

Wanting to get our herbs growing as quickly as possible, Eric assembled our AeroGarden the night it arrived. I gladly handed the task over to him because, quite frankly, I lack the patience for assembling pretty much anything. Surprisingly enough, assembling the AeroGarden was a breeze and we were on are way to growing fresh herbs within less than 30 minutes thanks to the Quick Plant step-by-step process.

The AeroGarden Ultra is wicked smart. And the MyGarden Control Panel automatically runs all growing functions – you can make it simple with the push of a button or advanced with 100 percent customizable options. It gives us tips and even lets us know when it’s time to feed our herbs. Pretty genius, especially for someone that kills mint outdoors.

We planted 3 types of basil, mint, oregano, thyme and savory. We were shocked as to how quickly our little basil plants sprouted and now, 38 days later, they’re healthy, strong, and full of fragrant basil leaves. In fact, all of our plants are doing well, and we’re absolutely loving the fact that we can snip fresh herbs for dinner, right in our kitchen.

Now, let’s talk salad. I’ve been obsessed with arugula lately, so I thought I’d make a festive Tomato and Mozzarella Salad topped with a Basil Vinaigrette. Simple, incredibly delicious and a fresh edition to any holiday spread. The vinaigrette is bursting with basil flavor which pairs perfectly with the tomato and mini mozzarella.

For more Fresh Holiday Entertaining Recipes, visit KitchenPlay.

AeroGrow is running ‘12 Days of Deals’ for the holidays with discounts and special bundles for the season. Plus, get up to 20% on everything storewide when using promo code ‘Holiday20’ in the shopping cart at checkout. For More information, please visit AeroGarden on Facebook and Twitter.

Tomato and Mozzarella Salad with Basil Vinaigrette

Yield: 8 servings

Prep Time: 10 minutes

Print Recipe

Ingredients:

For the Salad
5 ounce container baby arugula
1 cup grape tomatoes, slice in half
1 cup baby mozzarella balls, drained
black pepper to taste

For the Basil Vinaigrette
1 cup extra virgin olive oil
1/3 cup white wine vinegar
1/4 cup honey
8-10 large basil leaves, roughly chopped or torn
1 clove garlic, minced
salt and black pepper to taste

Directions:

1. Place arugula, tomatoes and baby mozzarella balls in a large salad bowl. Prepare dressing.

2. Place all ingredients in a blender or food processor and pulse machine until dressing is smooth and ingredients are fully incorporated.

3. Drizzle desired amount of dressing over salad and toss to coat. If desired, garnish with chiffonade of basil and freshly ground black pepper.

Notes:

Remaining dressing will store within refrigerator for up to 5 days.

All images and text © for My Baking Addiction

Disclosure: This post is sponsored by AeroGarden. All opinions expressed about the AeroGarden Ultra are my own.

], "recipeInstructions": [ "1. Place arugula, tomatoes and baby mozzarella balls in a large salad bowl. Prepare dressing.2. Place all ingredients in a blender or food processor and pulse machine until dressing is smooth and ingredients are fully incorporated. 3. Drizzle desired amount of dressing over salad and toss to coat. If desired, garnish with chiffonade of basil and freshly ground black pepper." ] }

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Strawberry Salad with Poppy Seed Dressing

Yield: 4-6 small servings

Prep Time: 15 minutes

Print Recipe

Ingredients:

For the Dressing
1/2 cup granulated sugar
1 tablespoon poppy seeds
2 teaspoons finely grated Vidalia onion
1/4 cup white wine vinegar
1/4 cup apple cider vinegar
1/2 cup vegetable oil

For the Salad
5 ounces (about 4 cups) baby arugula
1 cup sliced strawberries
1/3 cup crumbled goat cheese
1/4 cup sliced almonds

Directions:

1. In a medium bowl, whisk together the sugar, poppy seeds, onion, vinegars and oil. Cover and refrigerate until ready to use.

2. In a medium bowl, combine arugula, strawberries, goat cheese and almonds. Toss with desired amount of dressing to coat and serve immediately.

Notes:

- Refrigerate unused dressing for up to 3 days.

My Baking Addiction adapted from allrecipes

All images and text ©Chris Graver for My Baking Addiction

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