By Mayo Clinic Staff

Dietitians tip:

Simply speaking, vinaigrettes are blends of oil and vinegar. This version uses extra-virgin olive oil and white wine vinegar, along with orange juice, Dijon-style mustard and basil. This vinaigrette is excellent over fresh spinach or a fruit salad.

Number of servings

Serves 4


    2 cups orange juice
    2 tablespoons cornstarch
    1/3 cup white wine vinegar
    2 teaspoons Dijon-style mustard
    2 teaspoons dried basil or 1 tablespoon fresh basil
    2 teaspoons extra-virgin olive oil


In a small saucepan, combine the orange juice and cornstarch. Heat to boiling, stirring constantly. Boil for about 1 minute. Pour into a bowl or jar and refrigerate until cold.

When the orange juice mixture is well chilled, add the vinegar, mustard, basil and olive oil. Whisk until well blended. Serve immediately or cover and refrigerate until needed.

Nutritional analysis per serving

  • Total fat 3 g
  • Calories 100
  • Protein 1 g
  • Cholesterol 0 mg
  • Total carbohydrate 17 g
  • Dietary fiber 0 g
  • Monounsaturated fat 2 g
  • Saturated fat trace
  • Sodium 63 mg
Jun. 01, 2008