coleman's tea marinated veg salad

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* Exported from MasterCook *

 

Chamomile Marinated Vegetable Salad

 

Recipe By :A CHEF'S TABLE with Jim Coleman

Serving Size : 0 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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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 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.

 

 

Source:

" http://whyy.org/91FM "

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Per Serving (excluding unknown items): 405 Calories; 29g Fat (59.5% calories

from fat); 8g Protein; 37g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol;

32mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 5

1/2 Fat.

 

NOTES : Jim's recipe is an example of how to cook with tea. For more recipes see

Robert Wemischner's book: Cooking With Tea.

 

Nutr. Assoc. : 0 0 0 87 0 0 0 0 0 0 0 1484 0

 

 

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