Antipasto Vinaigrette Recipe

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Antipasto Vinaigrette Recipe from the Recipes 4U Cookbook


Antipasto Vinaigrette Recipe

Recipe Ingredients

2/3 cup canned low-sodium chicken
1 broth, undiluted
1/4 cup white wine vinegar
1 (2-ounce) jar diced pimiento
1 drained
1 tbsp dried italian seasoning
2 tbsp lemon juice
2 tsp sugar
2 tsp dijon mustard
2 tsp olive oil
1/2 tsp garlic powder
1/2 tsp salt

Recipe Preparation

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 Submitted By DONNA@WEBSTER.DEMON.CO.UK On
TUE, 31 OCT 1995 151630 GMT



Servings: 1




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Antipasto Vinaigrette Recipe from the Recipes 4U Collection

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This Antipasto Vinaigrette Recipe is one of our Appetizer Recipes, which have been assembled from visitor submissions and `free to use` sources. It goes without saying that, as we have more than 50,000 recipes it is not possible to prepare every single one, so take care and don`t trust the information implicitly. If you spot any thing that looks wrong, please tell us.


Antipasto Vinaigrette Recipe

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