Green Salad with the Pier House Hibiscus Vinaigrette

Hibiscus bushes grow abundantly in the tropics. Their bright flowers bloom for just one day. This recipe uses hibiscus tea to flavor the vinaigrette sauce.

Makes 1 cup.

1 hibiscus tea bag
¼ cup boiling water
¼ vegetable oil
¼ cup olive oil
1/3 cup raspberry vinegar
1 grated rind of orange
4 ounces fresh raspberries
2 teaspoons sugar
Salt and white pepper to taste

Steep the hibiscus tea bag in boiling water for 5 minutes. Remove the bag and reduce the tea by about half. Let cool Whisk all of the ingredients together thoroughly. Taste for seasoning, adding more salt, pepper or sugar as needed.

1 large head Romaine lettuce, washed and torn into bite-sized pieces
1 small can Mandarin oranges, drained
8 ounces of fresh mushrooms, rinsed and sliced
2 ounces of sliced almonds

Mix the first three ingredients and toss with Hibiscus Vinaigrette. Sprinkle sliced almonds over the top.

Serves 4.



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Recipe submitted by Suzanne