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Serve this vibrant California-style salad to brighten up winter greens. Try squeezing a fresh orange for the juice.

Mixed Greens with Orange Basil Vinaigrette

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 sugar
1/8 teaspoon pepper
6 cups mixed salad greens
4 ounces sliced mushrooms

1. Whisk first eight ingredients together in a small bowl. (Vinaigrette can be prepared 4 hours ahead.)
2. Cover and refrigerate. Whisk well before serving.
3. Place greens in a large bowl and add vinaigrette.
4. Toss to coat, garnish with sliced mushrooms.

Makes 6 servings.