“My parents came up to spend Easter in Davis with me one year. We chose not to do a lot of cooking, instead we got prepared food from my very favorite grocery store, Nugget Markets. We had a wonderful Cranberry and Spinach Salad with an in-house made Raspberry Poppy Seed Dressing. We loved it so much, that Mom tried to replicate it. She based her recipe off of one she found at the Betty Crocker website.” – April Ferre
Raspberry Poppy Seed Dressing
- 3/4 Cup Mayonnaise
- 1/3 Cup Sugar
- 2 Tablespoons Apple Cider Vinegar
- 2 Teaspoons Poppy Seed
- 1 to 2 Tablespoons Seedless Raspberry Preserves
- Dash Salt
- In small bowl, mix all ingredients with wire whisk. Store covered in refrigerator; flavors will mellow overnight.
- For low-carb recipe substitute 8 packets of splenda for sugar.
2009 Adapted Recipe – Calla Ferre – From www.BettyCrocker.com