Berry Bouquet Spinach Salad
The Spice & Tea Exchange
4 servings
10 minutes
1 hours
Strawberries, blueberries, and basil, plus a tea-infused dressing has this salad bursting with garden-fresh flavor. It is versatile as a side or an entree and flexible to suit vegetarian or vegan diets with ease. Sweet, tangy, crunchy, creamy, and sugar-free(!), it is sure to become an instant favorite.
Ingredients
blank
- 2 Tbsp Berry Bouquet Herbal Tea
- ¼ cup Balsamic Vinegar of Modena
- 1 Tbsp Wild Blueberry Monk Fruit Sweetener
- 2 Tsp Poppy Seed
- ¼ tsp kosher salt
- 1/8 tsp black pepper
- ½ cup Basil Extra Virgin Olive Oil
blank
- 5 oz baby spinach
- ½ cup fresh basil leave, torn
- 10 to 12 strawberries, stemmed and quartered
- 1 cup blueberries
- 1 ea avocado, diced
- 2 Tbsp red onion or shallot, sliced thin
- ¾ cup toasted walnuts
- ¾ cup crumbled feta cheese, optional
Directions
blank
- In a small glass or jar, combine herbal tea and vinegar; steep for 1 hour - or up to overnight.
- Strain the vinegar into a medium mason jar, pressing the herbal tea with the back of a spoon to extract as much of the infusion as possible; discard herbal tea.
- To the tea-infused vinegar add the remaining dressing ingredients. Secure the lid and shake until well-blended. Adjust balance of flavors as needed with salt, pepper, and/or monk fruit. Dressing can be made 1 to 2 days in advance and refrigerated.
- Shake well just before using (olive oil may solidify when chilled; let sit at room temperature before serving.)
blank
- Add salad ingredients to a large bowl. Shake dressing; add 3 to 4 Tablespoons and gently toss to combine and coat. Add more dressing as desired.