Easy Salsa Dressing ♥

Great salsa flavor, no chopping requiredSo yes, we could chop tomato and onion and peppers and then spice to taste. Or we could just make a great salad dressing from a jar of salsa!

And did I mention that I'm loving Mexican Everyday by Rick Bayless? One more reason is that it includes sooo many recipes for unusual salad dressings. Some are a little more complicated. Others, like this, are no brainers.

NUTRITION NOTES I 'watered' the dressing a bit to create no-calorie volume and reduced the oil. So each tablespoon of dressing has zero points -- though 2 tablespoons does add up to a point. It was so easy and tastes great.



FROM THE ARCHIVES Check the Recipe Box for salad dressing recipes.

TWO YEARS AGO I was on vacation but featured a 2003 Kitchen Parade that just happens -- how lucky is this? -- three favorite salad dressings!

GREAT FOOD BLOGS that also USE SALSA in SALAD DRESSING
Kalyn's Kitchen ... South west Chicken Salad with Chipotle Ranch Dressing
The Savory Notebook ... Mexican Chicken Salad with Chipotle Salsa Dressing

EASY SALSA DRESSING

Hands-on time: 10 minutes
Time to table: 10 minutes
Makes 1 1/2 cups

1/2 cup good salsa
Zest & juice of a lime (about 2 tablespoons)
1/4 cup fresh cilantro, chopped
1/2 cup water (this was my addition, to create more volume without calories)
Salt to taste

Oil to taste -- Rick Bayless uses 3/4 cup, I used 1/2 cup

Mix all the ingredients in the blender except the oil. Then drizzle oil while processor is running - this creates a lighter dressing with more volume.


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6 comments:

Good salsa from a jar is a great jump-start for guacamole, too. Just mix with avocado, add a bit of lime juice to fresh the taste, and voila! I always keep some good salsa in the pantry. Trader Joe's has a wonderful selection, if you're lucky enough to live near one of their stores.

Aii, Lydia, thanks for that tip!

Sounds good! What kind of salsa do y ou like? I'm pretty faithful to Pace Picante Sauce. For some reason their combination of spices tastes about right to me.

Kalyn ~ Dare I admit I'm not a particular connoisseur of salsa? I only buy it rarely, then usually with more regard to price than brand. This particular bottle, however, happens to be from Hacienda (for St. Louisans, in Rock Hill), a favorite Mexican restaurant quite close by that has a great following among patio-prone party people!

I like this idea! I might be inclined to chop a tomato and a fruit (apple or pear) would extend it without too much chopping. Also like Lydia's adding salsa to avocado!

Wow, that is really easy. I'll have to give it a whirl.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna