Best 6 Paprika Salad Dressing Recipes
Paprika salad dressing is a versatile condiment that can add a smoky, sweet, and tangy flavor to your favorite salads. It's a popular choice for salads made with leafy greens, vegetables, and grilled meats. Paprika salad dressing is also a great option for marinating chicken, fish, and tofu. Making paprika salad dressing at home is easy and only requires a few simple ingredients.
Here are our top 6 tried and tested recipes!
QUINOA, GARBANZO, AND SPINACH SALAD WITH SMOKED PAPRIKA DRESSING
Provided by Bon Appétit Test Kitchen
Categories Salad Side Fourth of July Picnic Vegetarian High Fiber Dinner Lunch Quinoa Spinach Chickpea Family Reunion Healthy Paprika Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 10
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
Make and share this Paprika Salad Dressing recipe from Food.com.
Provided by Realtor by day
Categories Vegetable
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 562.3, Fat 54.5, SaturatedFat 7.5, Sodium 584.1, Carbohydrate 20.1, Fiber 0.6, Sugar 19, Protein 0.5
QUINOA, GARBANZO & SPINACH SALAD W/ SMOKED PAPRIKA DRESSING
I made this very easy, healthy recipe today for lunch from Bon Appetit. This was my first time making quinoa. I will definitely be looking for more recipes. Not only was it tasty, but I loved reading up on all the health benefits. I halved the recipe easily to serve just me (for the next few days) and the only substitution I made was to use grape tomatoes as I could not find baby heirlooms.
Provided by Dr. Jenny
Categories Spinach
Time 41m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 608.8, Fat 30.6, SaturatedFat 8.6, Cholesterol 33.4, Sodium 866.2, Carbohydrate 66.2, Fiber 11.2, Sugar 3.8, Protein 19.9
TOMATO-PAPRIKA SALAD DRESSING
Spice up the traditional tomato and mozzarella salad with this dressing, or use it as a light sauce for firm white fish, grilled chicken breast, or pork chops.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Yield Makes 1 1/2 cups
Number Of Ingredients 7
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
Number Of Ingredients 10
Steps:
- Add all ingredients to a blender and blend for 3-4 minutes. Refrigerate for 1 hour.
PAPRIKA SALAD DRESSING
"You can really taste the Zippy paprika in this creamy dressing." says Sharon Nichols of Brooking, South Dakota.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 cup.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients with a wire whisk. Serve over salad greens. Refrigerate leftovers.
Nutrition Facts : Calories 43 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 204mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
Tips:
- For a smoky flavor, roast the peppers over an open flame or under the broiler before blending.
- Add a touch of sweetness with honey, agave nectar, or maple syrup.
- For a creamy dressing, blend in some Greek yogurt or sour cream.
- Add some chopped fresh herbs, such as basil, cilantro, or parsley, for a pop of flavor.
- If you like a spicy dressing, add a pinch of cayenne pepper or red pepper flakes.
- Store the dressing in an airtight container in the refrigerator for up to 5 days.
Conclusion:
Paprika salad dressing is a versatile and flavorful dressing that can be used on a variety of salads, from simple green salads to more complex salads with roasted vegetables or grilled meats. It is easy to make and can be tailored to your own taste preferences. With its smoky, sweet, and tangy flavor, paprika salad dressing is sure to become a favorite in your kitchen.
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