Chamomile-marinated vegetable salad This is a good salad recipe for your pre-wow

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Chamomile-marinated vegetable salad

 

For the dressing:

2 tablespoons balsamic vinegar

2 1/2 tablespoons brewed chamomile tea, at room

temperature

1 1/2 tablespoons julienned fresh basil leaves

2 cloves garlic, minced

2 tablespoons olive oil

 

For the salad

2 plum tomatoes, cut into wedges

1/2 large green bell pepper; thinly sliced

1 yellow squash, cut into 1/2-inch slices

1/2 red onion, thinly sliced

2 tablespoons chopped fresh tarragon leaves

1 head of red leaf lettuce, washed and separated into

leaves

 

Sift together the dry ingredients in a bowl. Cut the

butter into small pieces and blend into the To prepare

the dressing, combine the vinegar, tea, basil and

garlic in a small mixing bowl and whisk in the olive

oil until emulsified.

To prepare the salad, place the tomatoes, bell pepper,

squash, onion and tarragon in a large mixing bowl and

combine. Let the salad marinate at room temperature

for about 1 hour. Stir in the walnuts. Arrange 3 or 4

lettuce leaves on each plate and top with the

vegetable mixture.

Tip: To brew chamomile tea, add 1/4 cup of boiling

water to a cup containing 2 tea bags and let the tea

infuse until cool. Strain off the amount needed for

this recipe and save the rest to drink (you will need

to dilute it). Chamomile makes a relaxing tea that

soothes the digestive system.

 

 

 

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