Tea Infused Salad Dressing
My favorite teas to use for this are Mother Bear for it's digestive aid and bright mint/chamomile flavor and Ramblin Rose for it's gorgeous color and tart, citrusy highlights. Both contain herbs (raspberry leaf and red clover) that are high in minerals. Since vinegar is great at extracting minerals and making them more bioavailable, these dressings don't just make your salad or slaw taste great but add to the nutritional value as well!
To infuse the vinegar:
In a jar witha tight fitting lid, place 1-2 Tbsp loose tea per 1/4 c Apple Cider Vinegar (AVC). Use aplaztic lid if you have one or place a piece of wax paper or plastic wrap under the metal lid to prevent corrosion. Gently shake the vinegar once or more a day as it infuses. Strain it in 1-3 days. Your vinegar is now ready to use! Keep it refrigerated once it is strained for future use.
To make the dressing:
In a jar with a tight fitting lid, combine
1/8 c infused ACV
slightly more than 1/8 c Olive Oil
2 tsp Honey (for Mother Bear)
OR- 2 tsp Maple Syrup (Ramblin Rose)
1 Tbsp Tahini (optional)
Tightly fit the lid and shake vigorously until combined.
*Sometimes I like to gently heat the vinegar and honey on the stove first if the honey is thick to help it soften and combine better.*
Be sure to sample your dressing and tweak the ingredients to your liking. For instance, I prefer the creamy texture the tahini adds for salads but typi