Preparation details
- Prep time
- 5 min
- Yield
- About 3/4 cup (4 servings)
- Serving
- Makes about 3/4 cup; toss with mixed greens for 4 servings or use as a marinade.
- Duration
- About 5 minutes; no heat (use cooled tea).
Echinacea Vinaigrette
A bright, oil-and-vinegar dressing that uses cooled echinacea infusion for the liquid component.
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Associated use
Where this preparation appears
This link provides navigation context. Evidence and health guidance belong to the ingredient-condition page.
About the ingredient
Echinacea
Echinacea has mixed and inconsistent evidence for common-cold prevention or treatment, with no clear, reliable benefit established across studies. Echinacea is traditionally used for upper-respiratory infections, including the common cold.
See evidence, safety, and uses →Ingredients
- cooled strained echinacea tea (strong brew)
- 1/4 cup
- extra-virgin olive oil
- 1/3 cup
- apple cider vinegar or white wine vinegar
- 2 tablespoons
- Dijon mustard
- 1 teaspoon
- honey or maple syrup
- 1 teaspoon
- to taste
- Salt and black pepper
Instructions
- Brew a strong echinacea tea (about 1 tablespoon dried echinacea per cup) and strain; allow it to cool completely.
- In a bowl or jar combine the cooled echinacea tea, vinegar, Dijon mustard, and honey if using.
- Slowly whisk in the olive oil until the dressing emulsifies, or shake vigorously in a lidded jar.
- Season with salt and pepper, taste, and adjust acidity or sweetness as desired.
- Store refrigerated and use within 5 days; shake or whisk before using since separation may occur.
Equipment: measuring cups, small bowl or jar with lid, whisk or fork.
Safety information
Get medical help if echinacea may cause allergic reactions, especially in people with allergies to plants in the daisy family.
Get medical help if never give honey to a child under 12 months because of the risk of infant botulism.
Get medical help if honey used here is an ordinary food ingredient.