Smoked Paprika Vinegrette
A sweet and smokey salad dressing perfect for a variety of salads, as well as a marinade or chicken or fish.
Equipment
Ingredients
- ½ cup red wine vinegar
- ⅓ cup honey
- 1 tablespoon stone-ground mustard
- 1 tablespoon lime juice
- ¾ teaspoon freshly ground black pepper
- ¾ teaspoon kosher salt
- 1 ¼ teaspoons smoked paprika
- 1 clove garlic
- 2 tablespoons chopped onion
- ¼ teaspoon oregano
- 1 pinch white sugar more to taste if needed
- ½ cup oil *see note
Instructions
- Combine all ingredients except oil in a blender and process until smooth. With the blender on low speed, slowly drizzle in oil. Store in a jar in the fridge.
Notes
- Nutrition information was calculated for the full recipe of dressing.
- Oil: I prefer this dressing with 1/2 canola oil and 1/2 olive oil. You could do any combination you like, including all canola or all regular olive oil. I personally prefer the lighter flavor of the canola oil over 100% olive oil in this recipe.
- Store finished dressing in an airtight container in the refrigerator and enjoy within 4-5 days for best results.
- Try this dressing on this Roasted Sweet Potato Chicken Quinoa Salad!
Nutrition
Calories: 1398kcal, Carbohydrates: 102g, Protein: 2g, Fat: 113g, Saturated Fat: 8g, Polyunsaturated Fat: 32g, Monounsaturated Fat: 71g, Trans Fat: 0.4g, Sodium: 1927mg, Potassium: 270mg, Fiber: 3g, Sugar: 95g, Vitamin A: 1267IU, Vitamin C: 8mg, Calcium: 57mg, Iron: 2mg
Calories: 1398kcal
Cost: $5
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