Orange Basil Vinaigrette Recipe - Cooking Index
Orange Basil Vinaigrette Recipe - Cooking Index
Excellent over fresh spinach or over fruit salad. Also tasty with chicken. Nutritional Analysis Per Serving: Calories 67; Fat (grams) 3; Percent calories from fat 40; Percent polyunsaturated 6; Percent saturated 7; Percent monounsaturated 27; Cholesterol (milligrams) 0; Sodium (milligrams) 135; Protein (grams) 1; Carbohydrate (grams) 9; Fiber (grams) trace.
Type: Low Fat| 1 cup | 237ml | Orange juice |
| 2 teaspoons | 10ml | Cornstarch |
| 1/3 cup | 78ml | White wine vinegar |
| 2 teaspoons | 10ml | Dijon-style mustard |
| 2 teaspoons | 10ml | Dried basil |
| 2 teaspoons | 10ml | Olive oil |
In a saucepan, combine the orange juice and cornstarch. Heat to boiling, stirring constantly. Boil for about one minute. Pour into a bowl or jar and refrigerate until cold. Add the remaining ingredients. Mix well.
This recipe yields 4 servings.
Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org
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