Recipe: Orange basil vinaigrette

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.

Low sodium = no more than 140 mg of sodium per serving

Low fat = no more than 3 g of fat per serving

SERVES 4

Ingredients

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

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)

Calories	100	Cholesterol	0 mg
Protein	1 g	Sodium	63 mg
Carbohydrate	17 g	Fiber	0 g
Total fat	3 g	Potassium	266 mg
Saturated fat	trace	Calcium	19 mg
Monounsaturated fat	2 g