TASTE
Tasty poppy-seed dressing re-created
| • | Red, white and greens of Italy |
By Elaine Magee
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Q. Dear Recipe Doctor, I'm moving to Costa Rica and I'm addicted to the poppy-seed honey mustard dressing from the Red Robin Restaurant chain. I always have some in my refrigerator. Please recreate this dressing for me so I can make it wherever I go.
A. Well, when you ask me to recreate something, you know I'm going to lighten it up at the same time too, don't you? I'd not yet had the pleasure of tasting this dressing, so I sampled this dressing at the Red Robin in my hometown and now I know why you love it so much. It's a nicely balanced, simply flavored dressing — the signature dressing for their Crispy Chicken Tender Salad.
I used the smart fat oil, canola oil, and only added 4 teaspoons. I was able to keep the amount of oil low by adding 3 tablespoons of apple juice. I also added honey mustard along with ginger and garlic powder. I had to sprinkle in a little bit of sugar because the dressing just wasn't as sweet as it was in the restaurant. This seemed to be the ticket because now it tasted very much like the restaurant sample; just the texture was a little lighter.
LIGHT POPPY-SEED HONEY MUSTARD DRESSING
In the bowl of a food processor or in a small mixing bowl, combine all ingredients. Pulse to blend or use an electric mixer and mix at medium speed until smooth.
Serve as a dressing for any salad, but it's particularly good with a green salad with sliced or chopped grilled chicken breast or with most spinach salads.
Makes about 1/2 cup of dressing (4 servings of 2 tablespoons each)
Elaine Magee is a registered dietitian. Find out more at www.recipedoctor.com.
