By Mayo Clinic Staff

Dietitians tip:

Vinaigrettes are blends of oil and vinegar. This version uses extra-virgin olive oil and white wine vinegar.

Number of servings

Serves 8
  1. Low Fat
  2. Low Sodium

Ingredients

  1. 2 cups orange juice
  2. 2 tablespoons cornstarch
  3. 1/3 cup white wine vinegar
  4. 2 teaspoons Dijon mustard
  5. 2 teaspoons dried basil or 1 tablespoon fresh basil
  6. 2 teaspoons extra-virgin olive oil

Directions

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

Serving size: About 1/3 cup

  • Total fat 1 g
  • Calories 45
  • Protein 1 g
  • Cholesterol 0 mg
  • Total carbohydrate 8 g
  • Dietary fiber 0 g
  • Monounsaturated fat 1 g
  • Saturated fat Trace
  • Added sugars 0 g
  • Sodium 31 mg
  • Trans fat 0 g
July 03, 2014