Name: Ginger Kombucha Vinaigrette With Mesclun, Carrots and Radishes
Prep time: 20 min
Yield: 2 servings
Ingredients: ¾ cup extra-virgin olive oil; 1 tablespoon minced shallot; 1 garlic clove, peeled and cut in half; ¼ cup aged balsamic vinegar; ¼ cup kombucha, such as Ginger KeVita Master Brew Kombucha; 4 radishes, thinly sliced; 2 tablespoons fresh lemon juice; ½ pound organic mesclun or spring mix; 1 carrot, peeled and thinly sliced

Ginger Kombucha Vinaigrette With Mesclun, Carrots and Radishes

SERVES

PREP TIME

20 min

COOK TIME

00 min

Ingredients

¾ cup extra-virgin olive oil

1 tablespoon minced shallot

1 garlic clove, peeled and cut in half

¼ cup aged balsamic vinegar

¼ cup kombucha, such as Ginger KeVita Master Brew Kombucha

4 radishes, thinly sliced

2 tablespoons fresh lemon juice

½ pound organic mesclun or spring mix

1 carrot, peeled and thinly sliced

Directions

In a small bowl, combine olive oil, shallot and garlic and let steep for 15 minutes; discard the garlic.
In a Mason jar, combine infused olive oil, balsamic vinegar, and kombucha and shake until mixture is thoroughly combined, about 30 seconds.
On a plate, drizzle the lemon juice over the radishes.
In a large salad bowl, garnish the mesclun mix with carrots and radishes and dress with vinaigrette to taste.

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Ginger Kombucha Vinaigrette With Mesclun, Carrots and Radishes

Ingredients

Directions

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