Sandra’s Chilled Oolong-Citrus Tea

The perfect blend of flavors
without being overly sweet...

Yield: 7 cups
Prep: 5 Mins.
Steep: 1 Hr.
Chill: 1Hr.

Ingredients

7 cups filtered water, divided


3 Oolong tea bags


2 lemons, juiced and strained


2 TB orange juice, strained of pulp


3 Tablespoons of Agave

Steps

Bring 4 cups of water to a boil in a medium saucepan. Remove from heat and add tea bags. Let the tea steep for 1 hour. When finished brewing, squeeze, then toss the tea bags.


Meanwhile, juice your lemons and strain the seeds and pulp. Strain the orange juice.


Once the tea is brewed, mix with 3 cups of remaining cold water in a pitcher. Add lemon and orange juice, and Agave, then stir. Do a taste test and add more Agave if needed.


Chill, covered, for 1 hour to let flavors meld, then serve (over ice, or not). ~ Enjoy!

SANDRA'S CHILLED ICEBERG WEDGES with TOMATO VINAIGRETTE

A very, very tasty salad option
with an elegant presentation that
you'll impress yourself and your friends with
that'll only take you moments to prepare...

Servings: (4)
Prep: 10 Mins.

Posted by Sandra

INGREDIENTS

***Salad
4 wedges cold iceberg lettuce (I place them in the freezer for 5 minutes prior to serving)
2 soft boiled eggs, peeled and cut into wedges

***Tomato Vinaigrette (Yields: 1-1/2 cups)
½ cup mayonnaise
2 plum tomatoes, seeded, juiced (or else dressing will be runny), and chopped
1/8 purple onion, chopped
2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
1 tablespoon whole parsley leaves
Kosher salt and freshly ground pepper to taste

***Garnish
2 teaspoons fresh parsley, chopped
2 teaspoons sun-dried tomatoes packed in oil, drained and finely chopped

METHOD

Place four wedges of lettuce serving plates, and arrange wedges of eggs around them, and set aside.

Place all the Tomato Vinaigrette ingredients in the pitcher of a blender, and puree until smooth.

Spoon Tomato Vinaigrette over lettuce wedges (you'll find that with all the layers you'll need quite a lot of vinaigrette ;-), sprinkle with finely chopped parsley, and sun-dried tomatoes, and then serve. - Enjoy!

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Tip: The Tomato Vinaigrette can be stored in an airtight, covered, container in the refrigerator for up to 3 days. This is also excellent when served as a side sauce for barbequed fish, or as a dip for vegetables and/or torn pieces of sour dough bread!