Chopped Vegetable Salad with Black Raspberry Tea-Infused Vinaigrette
Ingredients
The Salad
- 1 red pepper
- 1 yellow pepper
- 1/2 hothouse cucumber
- 2 carrots
- 1 bulb fennel
- 1 small red onion
The Dressing
- 1/4 cup white balsamic vinegar
- 1/2 tsp black raspberry tea
- 1/4 cup extra virgin olive oil
- salt & pepper to taste
Instructions
- Chop the peppers, cucumber, carrots, fennel, and onion into small bite-sized pieces. Add to a large bowl and set aside.
- Heat vinegar in microwave for 30 seconds. Add tea and steep for 5 minutes or until color becomes amber. Remove tea and add to a small bowl. Season with salt and pepper then slowly pour in oil while whisking constantly until it fully combines.
- Pour dressing over salad and mix well.