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?
Time: 10 min
Makes 1 cupRating
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Loading...| 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 |
| 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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