Chamomile Vinaigrette Dressing
- 1/4 - 1/2 cup Chamomile tea brew (steep 1 TBS Organic Chamomile in hot water, strain, 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 ManesisSubmit a Recipe