Orange basil vinaigrette
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
Ingredients
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
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.
Nutritional Analysis(per serving)Calories 100 Cholesterol 0 mg
Protein 1 g Sodium 63 mg
Carbohydrate 17 g Fiber 0 g
Total fat 3 g Potassium 266 mg
Saturated fat trace Calcium 19 mg
Monounsaturated fat 2 g
MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
Fruits 1
Fats 1
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A sample menu using the Mayo Clinic Healthy Weight Pyramid
DIABETES MEAL PLAN EXCHANGES
Fruits 1
Fats 1
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DASH EATING PLAN SERVINGS
Fruits 1
Fats and oils 1
http://www.mayoclinic.com/health/hea...ecipes/NU00413 
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