A new light and bright dressing is an easy way to bring new excitement to your kitchen routine. I'm currently loving this tangy lemon and poppy seed dressing: coupled with fresh produce, it makes any salad taste vibrant and delicious. This recipe is also a great way to use up leftover poppy seeds you might have on hand if you've baked a classic Lemon and Poppy Seed Loaf or any other baked treat. Poppy seeds do tend go rancid quite quickly and should be used within 6 months of purchase, so this is a great way to make sure you don't forget about them in your pantry for too long. Just make sure to vigorously whisk the dressing before drizzling it over your salad as the poppy seeds will sink to the bottom of your bowl as it sits. Lemon and poppy seed dressing 1/3 cup extra virgin olive oil 1/4 tsp lemon zest 5 tsp lemon juice 1 tbsp white wine vinegar 1 tsp poppy seeds 1/2 tsp granulated sugar 1/4 tsp salt Pinch of pepper In bowl, whisk together olive oil, lemon zest, lemon juice, white wine vinegar, poppy seeds, sugar, salt and pepper. Photography by Jennifer Bartoli