Paprika vinaigrette is a staple in my refrigerator. I use a small amount in garden salads with salad greens (or cabbage), carrots, tomatoes, sugar snap peas, avocados, and any other veggies I have on hand, toasted pine nuts or slivered almonds, and feta or blue cheese crumbles. Add some leftover rotisserie chicken or grilled or smoked salmon and you’ve got a delicious light meal.
The original recipe calls for white vinegar, but I’ve also used apple cider vinegar or rice vinegar. I’ve tried using less salt, but the salt seems to cut the sharpness of the vinegar. Paprika comes in three flavors: sweet (often labeled as paprika), hot and smoked. I usually use sweet paprika, but I used smoked paprika once when I was out of the regular stuff. It turned out fine.
Thanks to my dear friend, Louise Ostrow, for sharing her family recipe, known as “Blender Dressing” to the Eckrich family.
Active time: 10 minutes Total time: 10 minutes
Yields about 4 cups (makes a lot of salad!)
- 5 cloves garlic, crushed
- 2-1/2 cups olive oil
- 1-1/4 cups white, apple cider or rice vinegar
- 2 tbsp salt (or less)
- 2 tsp pepper
- 1 tsp dry mustard
- 1 tbsp paprika
Put all ingredients in a blender and mix well. Chill. This will keep in the refrigerator for months.