Raspberry and Pesto Vinaigrette

I rarely buy salad dressing if I have time to make it.  This is a thick, intensely flavored dressing and it doesn’t take much for just the right complement to tender spring greens tossed with it just before serving.

If you have a food mill, you can run the raspberries through it first to eliminate the seeds otherwise, mash the thawed raspberries into a pulp in a bowl using a fork.  Pour the pulp into a glass jar that has a tight fitting lid.  Add all the other ingredients to the jar, secure the lid then shake until well blended. 

Enjoy!
Jeannine

Ingredients

¼ cup raspberries – fresh or frozen; if frozen measure ¼ cup after the berries have thawed.

¼ cup olive oil

3 tbsp frozen pesto, thawed – easy to make yourself and freeze.

2 tbsp balsamic vinegar

pinch of salt