BERRY VINAIGRETTE

"This is great served on a salad of mixed greens and berries or drizzled over fresh fruit."

3 Tbsp. vegetable oil*
1 Tbsp. red wine vinegar
1 tsp. salt (or to taste)
1/4 tsp. ground black pepper
1 tsp. Dijon mustard
1 1/2 to 2 cups fresh or frozen berries*
Sugar (optional, to taste)

In a bowl, mix together oil, vinegar, salt, pepper and mustard.

Puree berries with a food processor or blender and push through a fine strainer to remove seeds (should make about 1 cup pulp.)

Mix berry pulp into oil and vinegar mixture and sweeten if desired.

*Substitute olive, corn, peanut or any mild-tasting oil.

**Raspberries and blackberries work well, but you can use any type.

Makes 1 1/2 cups
Source: The Best 50 Berries Recipes by Joanna White