As a marinade and an all-purpose dressing for salads and slaws, I find this recipe indispensable. Increase the proportion of vinegar if you prefer a more pungent taste.

Ingredients

　　1/2 cup extra virgin olive oil

　　1/4 to 1/3 cup balsamic or apple cider vinegar, to taste

　　1 tablespoon lemon juice

　　1 tablespoon Dijon-style mustard

　　1 teaspoon agave nectar or natural granulated sugar

　　1 teaspoon Italian or salt-free allpurpose seasoning

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　　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).