Orange basil vinaigrette
Nutrition Facts
Serving Size About 1/3 cup
Calories 45
| Amount Per Serving | ||
| Monounsaturated fat | 1 g | |
|---|---|---|
| Saturated fat | Trace | |
| Total fat | 1 g | |
| Sodium | 33 mg | |
| Cholesterol | 0 mg | |
| Dietary fiber | Trace | |
| Protein | Trace | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This vinaigrette uses extra-virgin olive oil and white wine vinegar, along with orange juice. It's great over spinach or fruit salad.
Ingredients
(Serves 8)- 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
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.
Last Updated: July 3rd, 2020