• Serves
  • 45

Dietician's Tip: Vinaigrettes are blends of oil and vinegar. This version uses extra-virgin olive oil and white wine vinegar.


  • 2 cups 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


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

  • Calories 45
  • Cholesterol 0 mg
  • Monounsaturated fat 1 g
  • Saturated fat Trace
  • Sodium 31 mg
  • Total carbohydrate 8 g
  • Dietary fiber 0 g
  • Protein 1 g
  • Serving size About 1/3 cup
  • Total fat 1 g
Last Updated: 07-03-2014
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