Raspberry Vinaigrette

3 tablespoons seedless all-fruit raspberry jam
1/3 cup red wine vinegar or apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup vegetable oil

Place jam in a 2-cup glass measure and microwave, uncovered on high, 15 seconds, or just until jam melts. Remove and add vinegar, salt and pepper. Whisk until well combined. Add oil slowly in a thin stream, whisking constantly until thoroughly blended. Serve, or cover and refrigerate. (If dressing separates, shake to recombine before serving.)

* Notes

Refrigerate leftovers in airtight container up to 2 weeks.

Approximate Values Per Tablespoon: 83 calories (96% from fat), 9 fat (1 g saturated), 0 mg cholesterol, 0 g protein, 1 g carbohydrates, trace amount dietary fiber, 25 mg sodium

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