Smoked Paprika Vinaigrette, zesty, just a bit different, and delicious!

Do you love salads for the vegetables or for the delicious salad dressings that bring it all together? I could say it was the greens, but really for us, it is the dressing...and this one is delicious!

Salad dressings around here used to be pretty much the same old trio of, Ranch, Italian, or 1000 Island. You could stand at the open refrigerator and almost hear a waiter inquire "and which dressing would you like on your salad this evening, ranch, Italian, or 1000 island?" 

But not anymore. Not since we started making our own, and we make so much more than ranch, Italian, or 1000 island! Often when I make a new salad dressing for the family, the first offering is always a very simple one. Such as drizzled over sliced English cucumbers. This allows everyone to taste the combination of ingredients and enjoy the true flavor of the dressing. 

From there, anything goes! A tossed salad around here could be as simple as Tuscan Kale and grated carrots or as involved as a bit of everything we just got from the garden, all tossed together! And so far, Smoked Paprika Vinaigrette is delicious no matter where we drizzle it!

I have come to learn that for us, it is not the greens, but the salad dressing that keeps us loving, enjoying, and actually eating our salads. And why we love to add new recipes like this Smoked Paprika Vinaigrette to the list of favorite salad dressings. Having a variety of salad dressings to choose from is a delicious way to keep the family enjoying a tossed salad with dinner. 

Ingredients needed for this recipe:

• garlic
• shallot
• sherry vinegar
• salt
• pepper
• honey
• Dijon Mustard
• smoked paprika
• olive or avocado oil

You will also need the following:

• kitchen knife
• cutting board
• measuring spoons
• liquid measuring cup
• small jar or storage container with a tight-fitting lid

Now we are ready to begin!

Smoked Paprika Vinaigrette
adapted from: Best Dressed

1 large clove garlic - see note below 
1 t salt
fresh ground pepper
2 t honey
3 T sherry vinegar or 2 T apple cider vinegar and 1 T rice wine vinegar
1 small shallot or 2 T finely chopped red onion
1 t Dijon mustard
4 t smoked paprika
3/4 c olive oil or avocado oil or a combination to equal 3/4 cup oil

Cut the clove of garlic in half lengthwise, if there is a green stem running down the length of the clove, remove it and discard. Mince the garlic into a very fine pulp. next mince the shallot. 

Combine the minced garlic and shallot with salt, pepper, honey, sherry vinegar, Dijon mustard, and smoked paprika in a small glass jar or storage container with a tight-fitting lid. 

Shake well to combine, add the oil, shake again. Refrigerate until serving time. 

Remove from the refrigerator about 30 minutes before serving to allow olive oil to melt to room temperature. 

Give another good shake before serving on salad vegetables.

Storage options for Smoked Paprika Vinaigrette. Store in the refrigerator for up to a week or 10 days. Bring to room temperature before serving over tossed salad vegetables. 

UPDATE:  For your convenience, a "copy and paste" version of Smoked Paprika Vinaigrette has been included below. 

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Printable "copy and paste" version:

Smoked Paprika Vinaigrette
adapted from: Best Dressed

1 large clove garlic - see note below 
1 t salt
fresh ground pepper
2 t honey
3 T sherry vinegar or 2 T apple cider vinegar and 1 T rice wine vinegar
1 small shallot or 2 T finely chopped red onion
1 t Dijon mustard
4 t smoked paprika
3/4 c olive oil or avocado oil or a combination to equal 3/4 cup oil

Cut the clove of garlic in half lengthwise, if there is a green stem running down the length of the clove, remove it and discard. Mince the garlic into a very fine pulp. next mince the shallot. 

Combine the minced garlic and shallot with salt, pepper, honey, sherry vinegar, Dijon mustard, and smoked paprika in a small glass jar or storage container with a tight-fitting lid. 

Shake well to combine, add the oil, shake again. Refrigerate until serving time. 

Remove from the refrigerator about 30 minutes before serving to allow olive oil to melt to room temperature. 

Give another good shake before serving on salad vegetables.

Storage options for Smoked Paprika Vinaigrette. Store in the refrigerator for up to a week or 10 days. Bring to room temperature before serving over tossed salad vegetables. 

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