White Wine and Paprika Vinaigrette (or Taco Salad Vinaigrette)

I wish I had a picture of this vinaigrette to post on the blog because it has a great orangey color. We like to eat this salad with Mexican food, but it would also go nicely with Hungarian or German foods that use paprika. The vinaigrette also works as a dressing for taco salad. Just top the salad with some ground beef cooked with taco seasoning. You could add cubed avocado, shredded extra-sharp Cheddar cheese, and salsa. Since regular tortilla chips are made from corn, we eat our taco salad with potato chips instead.

White Wine and Paprika Vinaigrette
serves 2 adults and 2 small children

Ingredients:

• 2 Tbsp. white wine vinegar. I use Acetaia Bellei brand since Cook's Illustrated recommended it.
• 1 tsp. honey
• 1/2 tsp. paprika
• 1/4 tsp. dry mustard
• 1/8 tsp. black pepper
• 1/8 tsp. sea salt
• 1/4 cup canola oil
• 1 large Romaine heart
• 1 can of sliced olives. Use Lindsays Naturals or another brand that does not contain ferrous gluconate.
• cherry or grape tomatoes

Instructions:

Whisk together the white wine vinegar, honey, paprika, mustard, black pepper, and sea salt. Then whisk in the canola oil.

Rinse the Romaine lettuce leaves and rip them into bite-size pieces. Dry them in a salad spinner or with a towel. Transfer the lettuce to a serving bowl. Pour the vinaigrette over the lettuce and toss so that the dressing coats all of the leaves. Serve immediately.