Mayo Clinic Health Library

Recipe: Orange basil vinaigrette

Updated: 06-01-2008

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.


Serves: 4

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


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
  • Total carbohydrate: 17 g
  • Cholesterol: 0 mg
  • Dietary fiber: 0 g
  • Monounsaturated fat: 2 g
  • Protein: 1 g
  • Saturated fat: trace
  • Sodium: 63 mg
  • Total fat: 3 g
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Mayo Clinic Healthy Weight Pyramid Servings
Diabetes Meal Plan Exchanges
DASH Eating Plan Servings