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Low-Carb Poppy Seed Dressing


I love Poppy Seed Dressing on tuna and chicken salad, so I came up with this recipe a couple of years ago and we have really enjoyed it. The family can't tell any difference between this one and the real thing. It really will keep forever in the frig. Keep it in a jar with a tight lid and give it a good shake before you use it. I keep mine in an old mayo jar in the frig. It will separate after sitting for a while but a couple of shakes and it’s good to go.

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Rate this recipe 4.2/5 (5 Votes)


  • 1 1/2 cups Splenda
  • 2 teaspoons dry mustard
  • 2/3 cup vinegar
  • 1/4 of a medium-size onion
  • 3 tablespoons poppy seeds
  • 2 cups vegetable oil


Servings 20
Preparation time 10mins
Cooking time 10mins


Step 1

Combine the Splenda, dry mustard, vinegar, and onion in a food processor. Process until smooth, then slowly add the oil. Add poppy seeds and blend lightly. Chill, covered, in the refrigerator.

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