Red Raspberry Vinaigrette

A flavor-filled dressing that goes with any kind of salad. It's sweet, yet tangy and flavored with Bigelow Red Raspberry Herb Tea.


  • 6 Bigelow Red Raspberry Herb Tea Bags
  • ½ cup (125mL) of boiling water
  • 2 tablespoons (30mL) minced onions
  • 1 teaspoon (5mL) salt
  • 2 tablespoons (30mL) rice vinegar
  • 2 teaspoons (10mL). sugar
  • 1 garlic clove, minced
  • ½ cup (125mL) olive oil or extra virgin olive oil
When preparing this recipe please be sure to check all labels on all products you use to insure that all items are gluten free.


Steep 6 tea bags in ½ cup of water for 10 minutes; after the tea bags have been removed, yield will be about ¼ cup of Red Raspberry® Herb Tea. Saute minced onions and minced garlic in ½ of the oil until translucent in color. Add tea, vinegar, salt and sugar. Simmer for about 2 minutes, whisking constantly. Remove from heat. Add the remaining oil, whisk vigorously until emulsified. Transfer into a bottle and shake it up before using. Salad suggestions - 1 lb. of baby spinach, ½ cup of chopped walnuts and 2 tbs. of gorgonzola cheese with the addition of this vinaigrette. For a more intense raspberry flavor, replace the rice vinegar with Raspberry vinegar.

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