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Orange basil vinaigrette

July 3, 2020

Recipe

This vinaigrette uses extra-virgin olive oil and white wine vinegar, along with orange juice. It's great over spinach or fruit salad.

Serves 8

Vinaigrettes are blends of oil and vinegar.

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.

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

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils 1/2 Fruits Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) 1/2 Fruits Meat and meat substitutes Milk and milk products Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates Fats 1/2 Fruits Protein and dairy Sweets Vegetables

Nutritional analysis per serving

Calcium 45 Calories 9 g Total carbohydrate 0 mg Cholesterol Trace Dietary fiber 1 g Monounsaturated fat Potassium Trace Protein Trace Saturated fat About 1/3 cup Serving size 33 mg Sodium 1 g Total fat