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Chopped Vegetable Salad with Black Raspberry Tea-Infused Vinaigrette

Annette Zito, KitchAnnetteâ„¢
Prep Time 15 mins
Total Time 15 mins
Servings 6


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


  • 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.