Give your next barbecue or dinner a lift with one of these three salads made with Bigelow Tea. It’s the perfect way to celebrate National Salad Month this May! Spoil your taste buds with the Green Salad with Pomegranate Vinaigrette and Goat Cheese Garnish, or the Mint Medley® Tabouleh Salad with Feta, Cucumber and Olives, or simply dress a bowl of greens with the easy-to-make Blueberry Acai Vinaigrette.
Green Salad with Pomegranate Vinaigrette and Goat Cheese Garnish
Ingredients
- 4 cups mixed lettuce greens
- ¼ cup (60mL) pomegranate seeds*
- 2 ounces (56g) soft goat cheese, crumbled
Pomegranate Vinaigrette:
- ½ cup (125mL) boiling water
- 6 Bigelow Pomegranate Pizzazz® Herbal Tea Bags
- ⅓ cup (80mL) red wine vinegar
- ⅓ cup (80mL) olive oil
- 2 teaspoons (30mL) grated shallots
- 1 teaspoon (5mL) sugar – to taste
- Salt and pepper to taste
Instructions
Make this vinaigrette by infusing water with 6 Bigelow Pomegranate Pizzazz® Herbal Tea Bags for 10 minutes. Remove tea bags. Combine vinegar, olive oil and shallots together. Add sugar, salt and pepper to taste. Arrange a cup of mixed greens on 4 individual plates, garnish with pomegranate seeds and goat cheese, drizzle with Pomegranate Vinaigrette. Serve immediately.
*If pomegranate seeds are not available, substitute sun-dried cranberries
Mint Medley® Tabouleh Salad with Feta, Cucumber and Olives
Ingredients
- 6 Bigelow Mint Medley Herbal Tea Bags
- ¾ cups Bulgur Wheat (Tabouleh)
- 1 ¼ cups boiling water
- 1 large tomato, split and cut into ¼ inch dice
- ½ cucumber, peeled, and cut into ¼ inch dice
- ¾ – 1 cup crumbled feta cheese, about 4 ounces
- ¼ cup thinly sliced scallions
- ¼ cup chopped pitted Greek olives
- 1 ½ tablespoons extra virgin olive oil
- 1 tablespoon finely chopped fresh mint
- ½ teaspoon salt or to taste
- Plenty of freshly ground black pepper
Instructions
Pour the Bulgur wheat into a bowl. In a glass measuring cup, pour one cup of boiling water over the tea bags and steep for 4-5 minutes. Remove the tea bags to a small strainer and using the back of the spoon, press as much liquid as possible back into the cup. If needed, add additional boiling water to measure 1 cup, then pour it over the Buglur wheat. Let it stand until all the liquid evaporates, about 30 minutes, stirring occasionally. Put the finished tabouleh (Bulgur wheat) in a salad bowl. Add the tomato, cucumber, feta cheese, scallions, mint and olives, turning to mix well. Pour in the olive oil; add salt and pepper and toss again. Taste to adjust the seasonings, if necessary. Serve over a bed of lettuce leaves.
Blueberry Acai Vinaigrette
(Pictured at top)
Ingredients
- ½ cup white wine vinegar (125mL)
- 6 Bigelow Wild Blueberry with Acai Herbal Tea*
- 1 tablespoon honey (15mL)
- 2 tablespoon Dijon Mustard (30mL)
- 1 small clove garlic
- 1 cup vegetable oil (250mL)
- 1 teaspoon salt (5mL)
- A pinch of black pepper
- *Optional – tarragon, fresh, chopped or dried
*Variations – Try using our Cranberry Hibiscus Herbal Tea or Green Tea with Wild Blueberry & Acai
Instructions
Pour the vinegar into a small microwave-safe bowl, and cook on high for 1 minute, or cook in a saucepan on medium heat, until bubbles are visible. Remove, add the teabags, and steep for 5 minutes. Remove the teabags to a small strainer and, using the back of a spoon, press as much liquid as possible back into the bowl. Stir in the honey and mustard, then pour the mixture into an electric blender or a food processor. Add garlic and salt. Slowly drizzle the oil while the machine is running until it is smooth and creamy. Cover and refrigerate if not using right away.