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Nutrition Facts
Serving Size 107 g
(Approx. 8 Servings)
Amount Per Serving
Calories 190 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 160 mg 7%
Total Carbohydrate 13 g 4%
Dietary Fiber 2 g 8%
Sugars 7 g
Protein 4 g
Vitamin A 8% Iron 2%
Vitamin C 40% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Spring Greens & Raspberry Hibiscus Vinaigrette
Prep Time
8 minutes
Cook Time
15 minutes
Total Time
23 minutes
8  People


Recipe makes 8 Servings

6 H-E-B Raspberry Hibiscus Premium Herbal Tea, bags
4 1/2 Oz shallots, sliced
2 Tbsp H-E-B White Wine Vinegar
4 Tsp H-E-B Cane Sugar
1 Tsp H-E-B Dijon Mustard
1/3 cup(s) H-E-B Extra Virgin Olive Oil
1/8 Tsp H-E-B Iodized Salt
1/8 Tsp black pepper, freshly ground
1/2 cup(s) red onion, separated
2 large large navel orange, peeled thin sliced & halved
5 Oz H-E-B Baby Spring Mix
1/2 cup(s) H-E-B Reduced Fat Crumbled Feta Cheese
1/2 cup(s) H-E-B Pecans Roasted & Salted
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Combine 1/2 cup boiling water and tea bags in a glass bowl and brew 5 minutes.
Lift tea bags, squeeze tea bags over bowl and discard. Let concentrated tea cool.
Combine cool tea, shallots, vinegar, sugar and mustard in a blender or food processor bowl.
Process dressing and slowly add olive oil.
Season dressing with salt and pepper if desired. Set dressing aside in a bowl.
Layer onions and oranges over the greens and top with feta and pecans. Drizzle dressing over it.



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