Easy Raspberry Vinaigrette

Here’s a simple way to whip up a nice raspberry vinaigrette, which is wonderful on mixed greens with Feta cheese and toasted pecans. Use the all-fruit or spreadable fruit found in your grocer’s jam and jelly section. The consistency makes for easy whisking, whereas normal jam, jelly, or preserves tend to be quite thick, especially when refrigerated. It’s okay to use the no-sugar-added kind, too. (I prefer it.)

     One 12-ounce jar (or 1 cup) raspberry spreadable fruit
     1/3 cup balsamic vinegar
     1/2 teaspoon salt (more if desired)
     1/2 teaspoon ground black pepper
     1/2 cup olive oil

In a small to medium mixing bowl, whisk together the spreadable fruit, vinegar, salt, and pepper until blended. While whisking, slowly add the olive oil and whisk until emulsified.

Makes 1 1/2 cups