March 2008

Tea-Dressed Greens
Source: Adapted from a recipe in Real Simple Magazine

2 tsp. Assam or other black tea
1/2 c. warm rice vinegar
3/4 c. canola oil
2 tsp. Dijon mustard
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. dill
Freshly ground black pepper
6 c. of your favorite salad mix (example: Spring Mix)
1 pear, cored and thinly sliced or slices of mandarin oranges
1/2 c. slivered almonds

Combine the tea and warm vinegar and let steep 20 minutes. Remove the tea, strain if needed. Whisk in canola oil, Dijon mustard, sugar, dill, salt and pepper. Toss with salad mix, pears and almonds. Serves 6. For different flavors, consider using balsamic, red wine or raspberry vinegars.