Spring Salad with Raspberry Patch Vinaigrette
Spring Salad with Raspberry Patch Vinaigrette
Spring Salad with Raspberry Patch Vinaigrette


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

Our 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?


1.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.
2.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.
3.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.

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