Antipasto vinaigrette

Yield: 1 Servings

Measure Ingredient
⅔ cup Canned low-sodium chicken
Broth, undiluted
¼ cup White wine vinegar
1 (2-ounce) jar diced pimiento
1 tablespoon Dried Italian seasoning
2 tablespoons Lemon juice
2 teaspoons Sugar
2 teaspoons Dijon mustard
2 teaspoons Olive oil
½ teaspoon Garlic powder
½ teaspoon Salt

Combine all ingredients in a jar; cover tightly and shake vigorously to blend. Shake well before serving.

Per Serving: 75 Calories (22% from fat) Fat 1.8G (Saturated Fat 0.4G) Protein 3.4G Carbohydrate 12.0G Cholesterol5MG Sodium213MG I had some modifications: I omitted the celery (Yuck!) I omitted the pepperoncini peppers (Yuck!) I doubled the artichoke hearts (Yum!!) I used large mushrooms sliced, since there weren't small ones at the store I had no Italian seasoning, so I used about a tablespoon of oregano and a tablespoon of basil, and it worked out fine. I increased the olive oil by about a teaspoon.

You could use a light cheese tortellini or a different type of tortellini, or even bow-tie pasta or something, to lessen the fat content. This tasted the best after it had marinated for about 2 days.

Recipe taken from "Low Fat Ways to Cook Pasta" by Susan M. McIntosh and modified by Valerie Goldstein To be used with the Party Antipasto recipe. The nutritional info includes that recipe also. Converted to MM by Donna Webster Donna@... Submitted By DONNA@... On TUE, 31 OCT 1995 151630 GMT

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