A while back I did a huge salad bar for a large church gathering and I made a couple of homemade dressings to go with it. Along with our Buttermilk Ranch, I made this Smoked Paprika Vinaigrette and everyone raved about it and asked for the recipe. This is the perfect blend of sweet, tangy, and smokey. One of the reasons I love it so much is because of its versatility. It’s great on Southwest themed salads, or BBQ salads, and it’s even amazing as a marinade and glaze on grilled chicken or fish. So pop this one into your rotation and try it out!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Red wine vinegar
- Honey
- Stone-ground mustard
- Lime juice
- Freshly ground black pepper
- Kosher salt
- Smoked paprika – Smoked paprika is in my top 3 favorite spices of all time. It gives this dressing not only the warm smoky flavor, but also its vibrant color. I can consistently find it at Costco and Sam’s (well back when we had a Sam’s here, I could always find it there.) If you can’t find it at your normal grocery store, you could also grab some online from Amazon. Regular paprika isn’t the same thing; it’s a very different flavor profile, so I suggest ordering some if you can’t find it!
- Garlic
- Chopped onion
- Oregano
- Granulated sugar
- Oil of choice – The original recipe calls for using all olive oil, but I have always preferred it made with the lighter flavor of canola oil. I suggest using 1/2 canola oil and 1/2 regular or light olive oil, but you can really use either, or any combination that you like.
How to Make Smoked Paprika Vinaigrette
- You’ll start with 4 wet ingredients: Honey, oil, red wine vinegar, and stone-ground mustard. All of those go right into your blender. Next you’ll add a little lime juice, some garlic, onion, and spices. Along with salt, pepper, a pinch of sugar, and oregano, we have smoked paprika. Blend those up really well. I go ahead an pump the speed up and let it go because you want to pulverize the chunks of onion, garlic, and mustard.
- After it’s well blended, turn the blender on low and slowly drizzle in your oil just until incorporated. Pop it in a jar in the fridge and it’s good to go.
Storing and Other Tips
- 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!
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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Questions & Reviews
I want to try this dressing. I also have to cut down/out salt in my husband’s diet. Can I make this recipe without the added salt, since I know there is sodium in the mustard?
Also, do you offer the nutritional information for the recipe?
Thank you kindly,
Carie
We do not calculate the nutritional information, you’ll have to do that yourself. And you are welcome to simply add salt to taste. Hope you enjoy!
This was really delicious and different. I added a tiny bit more oil and sugar, as mine was a little bitey (It was probably the brand of vinegar I used). Thanks for a great idea!
This dressing is bomb! I bought the smoked paprika just for this recipe at my local Krogers ($6) and it didn’t disappoint!
This is my family’s favorite dressing! My children go crazy when I make this one (usually with the salad that it was originally posted with). I have also used it as a panini spread and it was awesome!
This sounds delicious! My husband is a big fan of tangy French/Catalina. Would this resemble that at all? Either way, this is pinned and I’m making it very soon!
I can count on one hand the number of times I’ve ever had French/Catalina dressings, but I think it’s similar!
For Carly: I get my spices from Penzey’s. You can order most any spice you need. Catalog shows more than what is online. Or if you are lucky, perhaps there is a store near you.
Thank you!!
This sounds so good! I love a new dressing recipe. You know where I found smoke paprika? Homegoods. I find the most unusual spice mixes and oils there. Love it!
I live in Houston and you can find smoked paprika at HEB you by it by wieght. Fairly reasonable. You can also find it in the spice isle. McCormick, spice island brand etc. Hope this helps.
That looks delicious! I have seriously looked for smoked paprika a million times at all of my nearby grocery stores and can never find it. It’s sabotage I tell you!
Do you have a Costco or Sam’s near you? I can always find it there, and it’s usually cheaper than the tiny bottle at the grocery store!