Raspberry Vinaigrette Dressing
1/2 cup vegetable oil
1/2 cup balsamic vinegar
1/2 cup white sugar
2 teaspoons Dijon mustard
1/4 teaspoon dried thyme
1/2 cup seedless raspberry preserves
1/4 teaspoon ground black pepper
Directions: In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well. (I like a little more balsamic vinegar. Add more, if you like, to taste.)
Drizzle over salad topped with
candied walnuts and a wedge of
grilled watermelon on the side (or chopped up and on the salad).