Ingredients

The following ingredients have 4 Servings
  • 1 caramel apple tea bag (or other flavor tea of choice)
  • ⅓ cup white wine vinegar
  • 2 tablespoons honey or maple syrup
  • ⅔ cup olive oil
  • ½ cup walnuts
  • 1 teaspoon olive oil
  • seasoned salt
  • 1 bunch arugula (washed and torn into bite sized pieces)
  • 2-3 cups mixed salad greens (washed and torn into bite sized pieces)
  • ½ cup dried cranberries
  • ¼ cup parmesan cheese (shaved or grated)

Instruction

  • In a small saucepan bring the vinegar to a boil. Add tea bag and remove from heat to let steep 5 minutes.
  • In a small saute pan, combine olive oil and walnuts and heat to medium high. Sprinkle the nuts with seasoned salt and toast a few minutes until just turning golden brown. Watch carefully and stir a few times to keep from scorching. Remove from heat.
  • Add arugula and lettuce to salad bowl, top with toasted walnuts, cranberries, and parmesan.
  • Pour tea infused vinegar into a ½ pint jar, squeezing the tea bag to release as much liquid as possible. Add remaining vinaigrette ingredients and shake vigorously to combine. Pour over salad, toss to combine and serve.