Susanna Schultz, Marketing Director
This recipe is simply wonderful in the summer--great to make ahead and store it in the refrigerator. Serve chilled on a bed of greens with toast and poached eggs, or as a side salad at a summer BBQ!
Treat the measurements as guidelines and find the proportions that suit your taste buds best. Green onions work wonderfully in place of red onions for a less pungent flavor.
For a spicy variation: In the blender, switch out the lemon for a lime and switch out the basil for cilantro and add some pickled jalapenos (as many as you can stand!)
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