Tag: Berkeley

Cafe Intermezzo's poppy seed dressing

Caf√© Intermezzo’s Poppy Seed Dressing

If you went to Cal or¬†lived in Berkeley, you know that the greatest thing ever was Cafe Intermezzo’s poppy seed dressing! This salad / sandwich nirvana burned down sadly (along with Raleighs) — and has been in the stages of resurrection for a few years now. ¬†No news yet when a Utopian world of Intermezzo’s poppy seed dressing and that delicious hunk of honey wheat bread will resume.

The salads were unreal and humongous! ¬†They embodied the perfect marriage of romaine lettuce, carrots, red cabbage, croutons, kidney beans, garbanzo beans…and mmm…that dressing. ¬†In that huge wooden bowl. ¬†And umbrella-ed under a hunk of sprouts. ¬†And accompanied by two annoying slivers of tomatoes that I always tossed to the side.

Nostalgia’s been kicking in — and I’ve been in search of the recipe so I could make it at home. ¬†I stumbled up this¬†blog’s recipe — and tweaked it some. ¬†Thank you to The Littlest Kitchen for making my dream of eating Intermezzo every day (!) become a little bit more of a reality. ¬†Here we go…

Ingredients For The Poppy Seed Dressing


1/2 cup grapeseed oil

1/4 cup organic coconut sugar

1/4 cup red wine vinegar

1 T grated onion

1 teaspoon sea salt

1 teaspoon dry mustard

1 T poppy seeds


Blend above ingredients in a Vitamix or high speed blender.

Pour liquid in a mason jar.  Add 1 T poppy seed to it and shake with vigor!

Toss the dressing with the salad.  ENJOY!

Poppy Seeds In A Mason Jar

Vegetable Salad With Poppy Seed Dressing