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Chamomile Vinaigrette Dressing


Chamomile Vinaigrette Dressing Recipe

Arbor Teas Recipes


1/4 - 1/2 c. Chamomile tea brew (steep 1 TBS Organic Chamomile in hot water, remove chamomile, and allow to cool)

2 TBS. lemon

3 tsp. balsamic vinegar

1 tsp. olive oil (or more, depending on how much oil you like in your dressing)

1 tsp. tahini

1/4 tsp. Dijon mustard

1 small clove garlic, crushed and chopped

1/4 tsp. Honey

salt and pepper to taste


Whisk all ingredients together, or put in blender and blend until smooth. Start with 1/4 c. chamomile tea and then add more at the end if you prefer a thinner dressing)

Serve over chopped greens, such as chopped baby kale, baby spinach and romaine combined. Add finely chopped fresh sweet peas and carrots. Garnish with about 3 TBS. Slivered almonds, 1 TBS. Hemp seeds, 1 tsp. Chia seeds, dried cranberries or currants.

Another alternative to the dressing is to add 2 tsp. Tahini with 2 tsp. Olive oil, and the other above ingredients. Serve over finely chopped red cabbage and shredded carrots, along with slivered almonds, or raw sunflower seeds and currants.

Recipe by: Dimitra Anne Manesis