Chamomile Vinaigrette Dressing
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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