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Archives for posts tagged ‘salad’

Bigelow Earl Grey Tea Meets Its Perfect Match: Spinach Salad With Raspberry Vinaigrette Recipe

bigelow tea earl grey mug
At Bigelow Tea, we love creating unique flavor combinations not only with our tea blends but with tea and food pairings! One of our favorite black tea blends is our Bigelow Earl Grey Tea. We use only real oil of bergamot, harvested from our long-term family-owned suppliers in Calabria Italy to make this fragrant blend with handpicked black tea. The combination is a recipe like no other and fans like Jeremey Litz absolutely love it!

Partnering a Bigelow Tea blend with just the right foods enhances and magnifies the flavors of both of tea and the cuisine. Earl Grey goes well with goat cheese, coffee liqueur for a dessert cocktail, and salads with citrus vinaigrettes like this Spinach Salad Spectacular with Raspberry Vinaigrette. A bed of spinach leaves covered in mandarin oranges, artichoke hearts, and whichever other fruits and vegetables desired is delicious drizzled with this Red Raspberry Vinaigrette. Wash it all down with a hot or iced cup of Earl Grey!

Use the below easy to follow Spinach Salad Spectacular with Raspberry Vinaigrette recipe to guide your salad creation!

Spinach Salad Spectacular Recipe with Raspberry Vinaigrette


bigelow tea recipe

  • 4 cups (1000mL) baby spinach leaves washed and dried (about 10 oz.)
  • 1 – 8oz. (250mL) can mandarin oranges, drained
  • 1 – 8oz. (250mL) can artichoke hearts (not in oil), drained

Optional Ingredients:

  • 2 medium-sized red apples, cubed (such as Red Delicious or Gala)
  • 5 large ripe strawberries, cut up
  • 1 cucumber, peeled and cubed
  • Tomato, cut up
  • 4-5 pieces bacon, well cooked, drained and crumbled


Combine baby spinach leaves, mandarin oranges, artichoke hearts and almonds. Season to taste with salt and pepper. Use any or all of the optional ingredients. Toss salad with enough dressing to coat. Dress salad with any one of our delicious Bigelow® Tea Vinaigrette Dressing. Recipes for these dressing can be found here.

Mint Medley® Tabouleh Salad with Feta, Cucumber and Olives

There is nothing like the taste of mint…try this great recipe, no matter what the weather, it would be delicious served warm or cold!

Mint Medley® Tabouleh Salad with Feta, Cucumber and Olives

6 Bigelow Mint Medley Herb Tea Bags*
3/4 cups Bulgur Wheat (Tabouleh)
1 1/4 cups boiling water
1 large tomato, split and cut into 1/4 inch dice
1/2 cucumber, peeled, and cut into 1/4 inch dice
3/4 – 1 cup crumbled feta cheese, about 4 ounces
1/4 cup thinly sliced scallions
1/4 cup chopped pitted Greek olives
1 1/2 tablespoons extra virgin olive oil
1 tablespoon finely chopped fresh mint
1/2 teaspoon salt or to taste
Plenty of freshly ground black pepper

Yield: Serves 4


Pour the Bulgur wheat into a bowl. In a glass measuring cup, pour one cup of boiling water over the tea bags and steep for 4-5 minutes. Remove the bags to a small strainer and using the back of the spoon, press as much liquid as possible back into the cup. If needed, add additional boiling water to measure 1 cup, then pour it over the Buglur wheat. Let it stand until all the liquid evaporates, about 30 minutes, stirring occasionally. Put the finshed tabouleh (Bulgur wheat) in a salad bowl. Add the tomato, cucumber, feta cheese, scallions, mint and olives, turning to mix well. Pour in the olive oil; add salt and pepper and toss again. Taste to adjust the seasonings, if neccessary. Serve over a bed of lettuce leaves.

*Other suggested Bigelow Teas could be used are Green Tea With Mint, Plantation Mint, Chamomile Mint, Sweet Dreams or Peppermint teas.

For more great recipes and entertaining ideas, visit our website at

Field Greens with White Tea Tangerine Dressing

fieldgreenswhiteteatangerinedressing.jpgField Greens with White Tea Tangerine Dressing

6 Bigelow® White Tea with Tangerine tea bags
½ cup (125mL) boiling water
2 tablespoons (30mL) extra-virgin olive oil
1 tablespoon (15mL) white wine vinegar
3 tablespoons (45mL) honey
2 teaspoons (10mL) minced shallot
Dash of salt
¼ cup (60mL) pine nuts, optional
6 cups (1500mL) field greens
½ red onion, thinly sliced
1 can tangerine sections, drained

Place Bigelow® White Tea with Tangerine tea bags into a measuring cup, pour boiling water over tea bags and let steep for 5 minutes. Remove tea bags and chill tea.
Whisk together chilled tea, olive oil, vinegar, honey, shallots and salt. Set aside.

Toss field greens, red onion slices, and drained tangerine sections together.

Toss with Tangerine dressing and garnish with pine nuts if desired.

Yield: Serves 6 – Prep Time: 15 minutes – Cook Time: N/A