Antipasto Vinaigrette Recipe
2/3 cup canned low-sodium chicken
1 broth, undiluted
1/4 cup white wine vinegar
1 (2-ounce) jar diced pimiento
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
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
to Appetizer Recipes
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