This dressing can be made in no time flat and offers an offbeat alternative for jazzing up green salads.
Recipe information
Yield
makes about 1 cup
Ingredients
2/3 cup salsa, any variety
1/3 cup extra virgin olive oil
Juice of 1/2 to 1 lemon, to taste
6 to 8 fresh basil leaves, finely chopped
Preparation
Step 1
Combine the ingredients in a cruet and shake well. If the salsa is very chunky, you may want to first whirl the ingredients in a food processor or process briefly with an immersion blender. Refrigerate whatever is not used at once; bring to room temperature before using.
nutrition information
Step 2
(per 2-tablespoon serving)
Step 3
Calories: 90
Step 4
Total Fat: 9g
Step 5
Protein: 0g
Step 6
Carbohydrates: 1g
Step 7
Fiber: 0g
Step 8
Sodium: 130mg
Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
