Salada’s Green Tea Martini

Ingredients:
1 ounce Salada 100% Green Tea, chilled
½ ounce Grand Marnier
2 ounces citron vodka of your choice
Ice
Sugar
Lime Juice
Lime slices

Directions:
Combine green tea, Grand Marnier and vodka in a shaker with ice and shake until chilled.
Pour into a martini glass rimmed with lime juice and super-fine sugar. Garnish with lime slices.





Salada’s Orange Iced Green Tea

Ingredients:
4 cups boiling water
8 Salada 100% Green Tea bags
3/4 cup orange juice
1/4 cup lemon juice
1/3 cup sugar

Directions:
Steep tea bags for five minutes.
Stir in sugar and allow to cool.
Combine orange juice, lemon juice and tea in a container.
Pour over ice and garnish with fresh orange slices.





Salada’s White Tea Smoothie

Ingredients:
1 1/2 cups of frozen berries
        (raspberries, strawberries, blueberries, blackberries)
3/4 cup soy milk
1/2 cup brewed Salada 100% Pure White Tea
1/2 cup natural pomegranate or pomegranate/blueberry juice
1 banana

Directions:
Put frozen fruit, soy milk, white tea, juice and banana in a blender.
Cover and blend until smooth.





Salada’s Green Tea Fruit Twist Smoothie

Ingredients:
1 cup Salada Green Tea, chilled (any Salada Green Tea)
2 cups strawberries, sliced
2 pineapple rings
1 banana
1 tablespoon honey
Ice cubes as needed

Directions:
In a blender, combine all ingredients and blend until smooth.
Pour into glasses and serve.





Salada’s Summer Berry Tea

Ingredients:
2 Cups Boiling Water
2 Tea bags
¼ Cup of Sugar
2 Cups Ice Cubes
4 Cups Ginger Ale
½ Cup Raspberries
Lemon Slices Cut in Half
Fresh Mint Leaves (Optional)

Directions:
Pour boiling water over tea bags and let steep for 10 minutes. 
Remove tea bags; add sugar stirring to dissolve. 
Cool.  Pour tea over ice cubes in a large pitcher. 
Add ginger ale and stir gently. 
Add raspberries and lemon slices. 
If desired garnish each serving with mint leaves. 
Serve immediately.




Salada’s Vegetable Soup with a Green Tea Twist

Ingredients:
1 (14 ounce) can chicken broth or vegetable broth
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 cup brewed Salada 100% Green Tea
1 large potato, diced
2 carrots, sliced
2 stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
Salt and pepper to taste
Creole Seasoning to taste (optional)

Directions:
In a large stock pot combine broth, tomato juice, brewed green tea, potatoes, carrots, celery, undrained chopped tomatoes, green beans and corn.
Season with salt, pepper and optional Creole seasoning.
Bring to a boil and simmer for 30 minutes or until all vegetables are tender.





Salada’s Sizzling Green Tea Punch

Ingredients:
5 Salada Green Tea Bags
6 cups water
3/4 cup sugar
2 cinnamon sticks
8 whole cloves
1 1/2 cups orange juice
1/2 cup lemon juice

Directions:
Bring the water, sugar, cinnamon sticks and cloves to a boil in a large saucepan.
Stir until sugar dissolves.
Boil for six minutes. Remove from heat.
Add the tea bags, cover and let steep for 10 minutes. Remove tea bags.
Add orange and lemon juices to punch.
Serve hot.





Salada’s Plum Pudding

Ingredients:
1 package Chocolate Junket
1 pint milk
1/3 cup raisins
1/3 cup dates
1/3 cup figs
1 cup Salada White Tea Asian Plum
1/4 cup sugar
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon clove

Directions:
Cut raisons, dates and figs into small pieces.
Put into a saucepan and add water.  Cook slowly until tender.
Add sugar and boil until thick.
Add lemon juice, cool slightly and place in bottoms of individual dessert glasses.
Warm milk until slightly more than lukewarm, remove from stove and add Junket mix.
Add the cinnamon and clove; pour over the fruit, and let stand until firm.
Chill before serving. Top with whipped cream and maraschino cherry.