Strawberry-Kiwi Tea VinaigretteLenny and Sara Martinelli | Delicious Living
Toss this vinaigrette with a salad of butter lettuce, toasted almonds, sunflower seeds, goat cheese, and shaved carrot.
- Steep tea in boiling water for 3 minutes; strain and cool. Discard tea leaves.
- In a blender, combine cooled tea, vinegar, strawberries, honey, pepper, and salt. While blending, slowly add oil to emulsify. Refrigerate up to 2 weeks.
PER SERVING (2 tablespoons): 98 cal, 10g fat (3g mono, 6g poly, 1g sat), 0mg chol, 0g protein, 2g carb, 0g fiber, 36mg sodium