Salsa and Olive Oil Salad Dressing
Makes about 1 cup
- 2/3 cup salsa, any variety of your choice,
homemade (such as Salsa Ranchera) or store-bought
- 1/3 cup extra virgin olive oil
- Juice of 1/2 to 1 lemon or lime, to taste
- 6 to 8 fresh basil leaves, finely chopped
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. Serve at once. Refrigerate whatever is not used at once; bring to room temperature before using.
- See VegKitchen’s selection of Classic Salad Dressings.