Smoked Paprika Vinaigrette

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From: EatingWell Magazine March/April 2011

This smoky sherry vinaigrette is just as terrific tossed with your favorite combination of salad greens as it is drizzled over slices of grilled eggplant.

Ingredients 12 servings

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  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons sherry vinegar
  • 1 large shallot, minced
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon smoked paprika (see Note)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Preparation

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  1. Place oil, vinegar, shallot, mustard, paprika, salt and pepper in a blender or a jar with a tight-fitting lid; blend or shake until well combined.
  • Make Ahead Tip: Cover and refrigerate leftover dressing for up to 5 days.
  • Note: Smoked paprika is made from smoke-dried red peppers and adds earthy, smoky flavor. It can be used in many types of savory dishes. Look for different types of paprika at some large supermarkets or at tienda.com or penzeys.com.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 86 calories; 9 g fat(1 g sat); 0 g fiber; 0 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 91 IU vitamin A; 0 mg vitamin C; 1 mg calcium; 0 mg iron; 54 mg sodium; 9 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3 fat

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