Toss this vinaigrette with a salad of butter lettuce, toasted almonds, sunflower seeds, goat cheese, and shaved carrot.
Ingredients
- 1 tablespoon loose-leaf strawberry-kiwi tea leaves (or any strawberry-flavored herbal tea)
- 1/2 cup boiling water
- 1/2 cup rice vinegar
- 3 strawberries
- 2 tablespoons honey
- 1/8 tablespoon white pepper
- 1/4 teaspoon salt
- 3/4 cup organic vegetable oil
Instructions
- 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.
Notes
PER SERVING (2 tablespoons): 98 cal, 10g fat (3g mono, 6g poly, 1g sat), 0mg chol, 0g protein, 2g carb, 0g fiber, 36mg sodium
