Smoked Paprika Vinaigrette

    1 hour 10 mins

    This tasty salad dressing also makes a great marinade. It's so easy to throw together with your food processor. Add a pinch of sugar if too tart.

    133 people made this

    Makes: 12 servings

    • 120 ml red wine vinegar
    • 80 ml honey
    • 1 tablespoon stone-ground mustard
    • 1 tablespoon lime juice
    • 3/4 teaspoon ground black pepper
    • 3/4 teaspoon salt
    • 1 1/4 teaspoons smoked paprika
    • 1 clove garlic
    • 2 tablespoons chopped onion
    • 1/4 teaspoon oregano
    • 1 pinch white sugar
    • 120 ml olive oil

    Prep:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr10min 

    1. Blend the red wine vinegar, honey, mustard, lime juice, pepper, salt, paprika, garlic, onion, oregano, and sugar together in a blender until thoroughly mixed. Drizzle the olive oil into the mixture while blending on low. Chill at least 1 hour before serving.

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    Reviews in English (136)


    This salad dressing is off the charts insane. I think it would have been even better if I had smoked paprika, but I didn't. Just regular. I mixed the ingredients in my blender and added the EVOO through the small hole in the top of the blender. I did cut it down to half because I had a feeling that I would be the only one out of us grownups who would like it. (I was right.) More for me!  -  22 Jun 2009  (Review from Allrecipes US | Canada)


    Fabulous dressing - another winner from AR! I didn't have smoked paprika so I used regular (this will give me an excuse to go buy some). Other than the regular paprika I followed the recipe exactly and put everthing into a mini food processor and let it go. Just the right amount of sweet and tang - I can't wait to try the smokey version! UPDATE: I went out and bought smoked paprika and OMG this stuff is amazing! I'm hooked!  -  02 Feb 2010  (Review from Allrecipes US | Canada)


    Hello fellow reviewers! I've been eyeing this recipe for some time now, and am SOOOOO glad I finally tried it! MY GOSH, this is G-O-O-D stuff - restaurant quality for sure!!! Because I was cooking for two people (i.e. my fiance and I), I halved the recipe. I used my mini food chopper/processor (rather than 'dig' out my blender) and slowly added the oil as I pulsed (I used the chop function in a pulse fashion - every few seconds or so). Perfect! Oh, and I purchased smoked Spanish paprika at my local spice shop (it REALLY makes a difference and does add that extra complex dimension to the finished product). I also made sure to use REAL stone ground mustard, not the dijon variety. Did this make a differnce or not? Who knows, but this sure was tasty! DC Girl's vinaigrette will from now on be my "house" dressing of choice when entertaining friends/family. It is just that good! Thanks for sharing, DC Girl. I am forever indebted to you  -  10 Aug 2009  (Review from Allrecipes US | Canada)