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Red Raspberry Vinaigrette

A flavor-filled dressing that goes with any kind of salad. It's sweet, yet tangy and flavored with Bigelow Red Raspberry Herbal Tea.


  • 6 Bigelow Red Raspberry Herbal Tea Bags
  • ½ cup (125mL) of boiling water
  • 2 tablespoons (30mL) minced onions
  • 1 teaspoon (5mL) salt
  • 2 tablespoons (30mL) rice vinegar
  • 2 teaspoons (10mL). sugar
  • 1 garlic clove, minced
  • ½ cup (125mL) olive oil or extra virgin olive oil


Steep 6 tea bags in ½ cup of water for 10 minutes; after the tea bags have been removed, yield will be about ¼ cup of Red Raspberry® Herbal Tea. Saute minced onions and minced garlic in ½ of the oil until translucent in color. Add tea, vinegar, salt and sugar. Simmer for about 2 minutes, whisking constantly. Remove from heat. Add the remaining oil, whisk vigorously until emulsified. Transfer into a bottle and shake it up before using. Salad suggestions - 1 lb. of baby spinach, ½ cup of chopped walnuts and 2 tbs. of gorgonzola cheese with the addition of this vinaigrette. For a more intense raspberry flavor, replace the rice vinegar with raspberry vinegar.

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Red Radpberry Vinaigrette
by Susan from PENSACOLA on 2/5/2019 3:08:37 PM
A bit labor intensive. I didn't care for the rice vinegar or the sugar, but it was very tasty substituting balsamic vinegar in one recipe, and red wine vinegar in another. Nice recipe. Thank you.
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