Best Paprika Salad Dressing Recipes

AVOCADO, GRAPEFRUIT, AND WATERCRESS SALAD WITH ROQUEFORT AND PAPRIKA DRESSING

Steps:

• With a serrated knife cut the zest and pith from the grapefruits and working over a bowl cut the flesh into sections, discarding the membranes and reserving 6 tablespoons of the juice. Peel and pit the avocados and cut them into 12 wedges. In a bowl sprinkle the avocados with 3 tablespoons of the reserved grapefruit juice, coating them thoroughly. In another bowl whisk together the remaining 3 tablespoons reserved grapefruit juice, the vinegar, the mustard, the paprika, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl toss the watercress with two thirds of the dressing and divide it among 4 salad plates. Top the watercress decoratively with the avocado wedges, drained, and the grapefruit sections, sprinkle the salads with in Roquefort, and drizzle them with the remaining dressing.

QUINOA, GARBANZO, AND SPINACH SALAD WITH SMOKED PAPRIKA DRESSING

Steps:

• Place quinoa in large saucepan; add enough salted water to cover quinoa by 1 inch. Bring to boil. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 16 minutes. Drain. Chill until cool.
• Meanwhile, combine spinach leaves, garbanzos, cubed cucumber, halved tomatoes, mint leaves, and half of feta cheese in extra-large bowl. Add cooled quinoa and toss gently to blend.
• Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season generously with salt and pepper. Sprinkle remaining feta over.

LOUISE'S GARLIC AND PAPRIKA SALAD DRESSING

Steps:

• Combine apple cider vinegar, vegetable oil, sugar, salt, garlic powder, and paprika in a bottle; seal and shake until well-mixed.

QUINOA, GARBANZO & SPINACH SALAD W/ SMOKED PAPRIKA DRESSING

Steps:

• Place quinoa in large saucepan; add enough salted water to cover quinoa by 1 inch. Bring to boil. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 16 minutes. Drain. Chill until cool.
• Meanwhile, combine spinach leaves, garbanzos, cubed cucumber, halved tomatoes, mint leaves, and half of feta cheese in extra-large bowl. Add cooled quinoa and toss gently to blend.
• Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season generously with salt and pepper. Sprinkle remaining feta over.

PAPRIKA SALAD DRESSING

Steps:

• Combine all ingredients in the top of a double boiler. Carefully cook over medium-low heat until just barely hot. Remove from heat and beat until thick. Store in refrigerator. Stir before using.

TOMATO-PAPRIKA SALAD DRESSING

Steps:

• With a paring knife, cut a shallow x in the bottom of the tomatoes. Bring a medium saucepan of water to a boil. Add tomatoes and boil 30 seconds. Using a slotted spoon, transfer tomatoes to a bowl. When cool enough to handle, peel and discard their skin. Cut tomatoes into quarters lengthwise. Using your fingers, discard seeds. Transfer tomatoes to a blender.
• Add vinegar, sugar, garlic, and paprika and puree until smooth. Remove the center cap, and with the motor running, add oil in a steady stream, blending well. Season with salt and pepper.

PAPRIKA SALAD DRESSING

Steps:

• In a small bowl, combine the first seven ingredients with a wire whisk. Serve over salad greens. Refrigerate leftovers.

AUTUMN COBB SALAD WITH SMOKY PAPRIKA DRESSING

Steps:

• Instructions Preheat the oven to 425 degrees. Spread the pumpkin (or squash) pieces on a sheet pan and toss them with 1 1/2 tablespoon of olive oil and sprinkle them with kosher salt. Roast them for about 20 minutes until golden and tender. Remove and set aside to cool. On a separate sheet pan, toss the seeds from the pumpkin with ½ tablespoon of olive oil and a little kosher salt. Place the seeds in the oven and roast for about 7 minutes until golden. Remove and set aside to cool. For the dressing: In the jar of a blender, combine the pumpkin chunks, garlic, olive oil, red wine vinegar, smoked paprika and salt and puree on high until well combined and smooth. Set Aside. First shred the lettuce finely and lay down on the platter. Arrange all of the ingredients in rows over the lettuce. Sprinkle the top with the parsley. Serve with the Smoky Pumpkin Dressing.

PAPRIKA SALAD DRESSING

Steps:

• Add all ingredients to a blender and blend for 3-4 minutes. Refrigerate for 1 hour.