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Orange Basil Vinaigrette

low fat, salads/dressings

1 cup orange juice
2 teaspoons cornstarch
1/3 cup white wine vinegar
2 teaspoons Dijon-style mustard
2 teaspoons dried basil
2 teaspoons 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. Comments: 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.

Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-08-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 59 Calories (kcal); 3g Total Fat; (35% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 32mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 1/2 fruit and 1 fat exchange. Weight Watcher points calculated at 2 Nutr. Assoc. : 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00

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