Tea-Infused Garden Salad


  • 2 cups mixed salad greens (such as arugula, spinach, and romaine)
  • 1/2 cucumber, thinly sliced
  • 1 small carrot, shredded
  • 1/2 red bell pepper, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup walnuts, chopped (optional)
  • 1/4 cup dried cranberries (optional)
  • For Tea Vinaigrette:
    • 1/4 cup brewed green tea, cooled
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon honey or maple syrup
    • 1 teaspoon Dijon mustard
    • 1/3 cup olive oil
    • Salt and pepper, to taste


  1. Prepare the Tea Vinaigrette:

    • In a small bowl, whisk together the brewed green tea, apple cider vinegar, honey, and Dijon mustard.
    • Gradually whisk in the olive oil until the vinaigrette is emulsified. Add salt and pepper to taste.
    • Set aside to allow the flavors to meld together.
  2. Assemble the Salad:

    • In a large salad bowl, combine the mixed salad greens, cucumber slices, shredded carrot, bell pepper, and red onion.
  3. Add Cheese and Nuts:

    • Sprinkle the crumbled feta cheese over the salad, along with chopped walnuts and dried cranberries if you're using them.
  4. Dress the Salad:

    • Drizzle the tea vinaigrette over the salad just before serving.
    • Toss the salad gently to coat everything evenly with the dressing.
  5. Serve:

    • Serve the salad immediately, offering additional dressing on the side if desired.

This salad marries the crispness of fresh vegetables with the subtle, earthy notes of green tea, and the tangy sweetness of the vinaigrette provides a lovely complexity. It’s a perfect side dish or a light main course for a spring day. Enjoy!