🟩 Pear & Poppy Seed Dressing

(Makes ~1 cup)

Ingredients

• 1 cup canned pear halves in syrup (drained – reserve 1–2 tbsp of syrup)
• ½ cup sunflower oil or light olive oil*
• ¼ tsp garlic powder (optional – omit if sensitive)
• ½ tsp salt
• 2 tbsp rice malt syrup
• 2 tsp poppy seeds

Method

1. Purée pears – Blend canned pear halves with 1–2 tbsp of reserved syrup until smooth and creamy.
2. Add remaining ingredients – Add olive oil, garlic powder (if using), salt, and rice malt syrup. Blend until emulsified.
3. Stir in poppy seeds – Transfer to a glass jar and stir through the poppy seeds.
4. Store – Refrigerate up to 3 days. Shake before using.

Notes for Sensitive Diets

• Salicylates: Pears (canned in syrup) are one of the safest low-salicylate fruit bases. Poppy seeds are low, light olive oil* is moderate but usually tolerated in small amounts.
• Migraine diet: Garlic powder can be a trigger for some → keep optional.
• Carb load: Dressing is mostly fat-based, so carb load is low per serve. Rice malt syrup adds sweetness but glycemic load is minimal when used as a condiment.

(Makes ~1 cup)

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