Blog posts & pages

View all results (0)
Four Salad Dressings made with Tea for A Summer Feast

We all likely enjoy sipping our tea hot or iced, but have you considered having it with your favourite salad? Here is how to give your salad a makeover with these four new dressings by using loose leaf teas:

Lapsang Souchong Honey Mustard Dressing

 

You need:
2 tsp Black Tea Lapsang Souchong to make ¼ cup brewed tea
4 tsp Black Tea Lapsang Souchong to make ½ cup tea-infused oil
1 cup Mustard
¼ cup Vinegar
Honey
Pinch of salt and pepper

Make ¼ cup brewed Lapsang Souchong Tea in advance:
Steep 2 tsp Black Tea Lapsang Souchong in ¼ cup of hot water for 5 minutes, and strain the tea into another small cup.

Make ½ cup Lapsang Souchong Tea Infused Oil in advance:
In a double boiler, simmer 4 tsp Black Tea Lapsang Souchong in a ½ cup of canola or olive oil for at least 2 hrs, and strain the tea-infused-oil into a small cup.

    In a medium bowl, whisk together mustard, vinegar, brewed tea Lapsang Souchong, and honey. Gradually whisk in the tea-infused oil until creamy and season with salt & pepper. Use immediately or store in the fridge, covered, for up to 3 days.

     Maracuja-Orange-Arabiatta Vinaigrette

    You need:
    2 tsp Tea Butler Canada Arrabiata Spice Blend soak in 2 tsp hot water for 10 minutes to make the spice moist
    6 tsp Fruit Tea Maracuja Orange to make 1 cup brewed tea
    ¼ cup Vinegar
    ¼ cup Canola / Olive Oil
    Honey

    Make in advance 1 cup brewed Fruit Tea Maracuja Orange: steep 6 tsp in a cup of hot water for 15 minutes, strain the tea.

    Prepare in advance 2 tsp Tea Butler Canada Arrabiata Spice Blend soak in 2 tsp hot water for 5 minutes, do not strain the spices.

      In a medium bowl, whisk together Maracuja Orange tea, vinegar, canola/olive oil, Arrabiata spice, and honey. Use immediately or store in the fridge, covered, for up to 3 days. Note: thickening agent such as gelatin/pectin/agar-agar/corn starch is optional.

       Balsamic Blueberry Cream Dressing 

      You need:
      6 tsp Fruit Tea Blueberry Cream¼ cup balsamic vinegar
      ½ cup olive oil
      2 tsp lemon juice
      Pinch of salt and pepper
      Honey

      Make brewed Fruit Tea Blueberry Cream in advance: steep 6 tsp Fruit Tea Blueberry Cream in ½ cup of hot water for 15 minutes, strain the tea.

      In a medium bowl, whisk together Fruit Tea Blueberry Cream, vinegar, honey and lemon. Gradually whisk in the olive oil until creamy and season with salt & pepper. Use immediately or store in the fridge, covered, for up to 3 days.

       Hibiscus-Mustard Vinaigrette


      You need:
      4 tsp Hibiscus Tea to make 1 cup brewed tea
      2 shallots, chopped
      1 garlic clove, chopped/grated
      2 tbs mustard
      2/3 cup vinegar
      1/2 cup olive oil
      salt and pepper
      honey

      Make in advance 1 cup brewed Hibiscus Tea: steep 4 tsp in a cup of hot water for 10 minutes, strain the tea. In a blender, add shallots, garlic, mustard, vinegar, olive oil, brewed tea, and honey. Pulse until well blended. Season with salt & pepper. Use immediately or store in the fridge, covered, for up to 3 days.

      Have a fantastic summertime!