SPRING SALAD WITH RASPBERRY PATCH VINAIGRETTE
Servings
Makes 1 cup
Total time
10
minutesOur Raspberry Patch Tea offers one surprise after another! Delicious hot or iced. Packed full of Vitamin C and minerals. Amazing flavor and versatility. So versatile, we used it in this delicious salad dressing. This vinaigrette doubles as a great marinade for chicken which you can then place atop this salad. Did we mention versatility?
Ingredients
1/3 cup brewed Raspberry Patch Tea
1 shallot, minced
1 garlic clove, minced
1/4 cup Peach Balsamic Vinegar
3/4 cup Basil Extra Virgin Olive Oil
Salt & White Pepper to taste
6 cups Spring mix
1 cup fresh raspberries
1/4 cup thinly sliced red onion
1 Tbl Fresh Mint Leaves
Instructions
- First, steep the tea. Steep one tablespoon Raspberry Patch Tea in 1/2 cup boiling water for 10 mins. Strain off the tea, and you should have about 1/3 cup steeped tea. Allow to cool completely.
- Combine the cooled Raspberry Patch Tea, shallot, garlic, and Peach Balsamic Vinegar in a bowl. Whisk well to combine. Drizzle in the Basil Extra Virgin Olive Oil while whisking continuously. Alternately, you can place the vinaigrette ingredients in a blender and blend until smooth. Taste and adjust with salt and white pepper.
- To assemble the salad, dress the greens with vinaigrette until coated with the dressing. Plate the salads and garnish with raspberries, onion and fresh mint.
