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Green Pekoe Tea Vinaigrette

Submitted by: Annabel Alafriz

The subtle, mellow tones of green pekoe complement raspberry's higher notes for this light salad dressing.

Prep Time: 30 min.
Serving Size: makes 1/2 c.
  • 1/4 c. raspberry wine vinegar
  • 2 tbsp. green pekoe loose-leaf tea
  • 3 tbsp. extra virgin olive oil
  • 2 tsp. sugar
  • 1 tsp. Dijon mustard
  • 1/4 tsp. salt
  • 1/4 tsp. ground white pepper
Place 2 tbsp. green pekoe loose-leaf tea in the vinegar. Steep 30 min.
Pour mixture into a bowl, straining out tea leaves.
Add remaining ingredients to tea-vinegar mixture.
Whisk until blended, or pour into jar and shake.
Drizzle over spring mix, baby spinach, or blanched asparagus.

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