This dressing can be made in no time flat and offers an offbeat alternative for jazzing up green salads.

　　

Ingredients

makes about 1 cup

　　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

　　

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).