It doesn’t have to be all about cold, snow and New Year’s Resolutions…You can enjoy January with Tulips and Strawberries…

In mulling over the post-holiday blues with my friend Jean, she interestingly pointed out that what she likes to embrace most during January are strawberries and tulips, since both are highly visible and readily available in every market you go into this time of year. Granted, I always find myself purchasing these items instinctively to brighten my day, yet, I never quite thought of it in Jean’s terms. Say it out loud…“January is about strawberries and tulips.” Don’t you feel better already?

Photos Courtesy of Wikipedia.org

Embrace January too…Treat yourself to some bright pink tulips, some juicy red strawberries, and while you’re at it, make yourself an amazing lunch, like the one below.

If you haven’t seen this recipe before, here’s a spinach salad you’ll love. It uses great ingredients like mandarin oranges, apples, cucumber, tomatoes, artichokes…and strawberries. Perfect for after all the rich holiday indulgences and a great healthy start to the New Year!

Julie

Spinach Salad Spectacular with Raspberry Vinaigrette

Ingredients:
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

Yield: Serves 6 – PrepTime: 15 minutes

Instructions:

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 Dressings. Recipes for these dressing can be found in the Salad and Side Dish Category.

Red Raspberry Vinaigrette

Instructions:

Steep 6 tea bags in 1/2 cup of water for 10 minutes; after the tea bags have been removed, yield will be about 1/4 cup of Red Raspberry® Herb Tea.

Saute minced onions and minced garlic in 1/2 of the oil, until translucent in color. Add tea, vinegar, salt and sugar. Simmer for about 2 minutes, whisking constantly. Remove from heat. Add the remaining oil, whisk vigorously until emulsified. Transfer into a bottle and shake it up before using.

Salad suggestions – 1lb. of baby spinach, 1/2 cup of chopped walnuts and 2 tbs. of gorgonzola chesse with the addition of this vinaigrette.

For a more intense raspberry flavor, replace the rice vinegar with Raspberry vinegar.

To see more great recipes, go to http://www.bigelowtea.com/entertaining/recipes/