Mixed Greens with Orange Basil Vinaigrette
Serve this vibrant California-style salad to brighten up winter greens. Try squeezing a fresh orange for the juice.
1/4 cup chicken broth, slightly thickened with cornstarch
2 tablespoons olive oil
2 tablespoons orange juice
2 tablespoons rice vinegar
1 tablespoon chopped fresh basil
1 teaspoon Dijon mustard
1/2 teaspoon granulated sugar
1/8 teaspoon ground black pepper
6 cups mixed salad greens
4 ounces sliced mushrooms
- Whisk first eight ingredients together in a small bowl. (Vinaigrette can be prepared 4 hours ahead.)
- Cover and refrigerate. Whisk well before serving.
- Place greens in a large bowl and add vinaigrette.
- Toss to coat, garnish with sliced mushrooms.
Makes 6 servings.