6 Bigelow® White Tea with Tangerine tea bags
½ cup (125mL) boiling water
2 tablespoons (30mL) extra-virgin olive oil
1 tablespoon (15mL) white wine vinegar
3 tablespoons (45mL) honey
2 teaspoons (10mL) minced shallot
Dash of salt
¼ cup (60mL) pine nuts, optional
6 cups (1500mL) field greens
½ red onion, thinly sliced
1 can tangerine sections, drained
Place Bigelow® White Tea with Tangerine tea bags into a measuring cup, pour boiling water over tea bags and let steep for 5 minutes. Remove tea bags and chill tea.
Whisk together chilled tea, olive oil, vinegar, honey, shallots and salt. Set aside.
Toss field greens, red onion slices, and drained tangerine sections together.
Toss with Tangerine dressing and garnish with pine nuts if desired.
Yield: Serves 6 – Prep Time: 15 minutes – Cook Time: N/A
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