Antipasto Vinaigrette
ANTIPASTO VINAIGRETTE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 c Canned low-sodium chicken
Broth, undiluted
1/4 c White wine vinegar
1 (2-ounce) jar diced pimiento
Drained
1 tb Dried Italian seasoning
2 tb Lemon juice
2 ts Sugar
2 ts Dijon mustard
2 ts Olive oil
1/2 ts Garlic powder
1/2 ts 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@webster.demon.co.uk
Submitted By DONNA@WEBSTER.DEMON.CO.UK On TUE, 31
OCT 1995 151630 GMT
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