Antipasto Vinaigrette

Title:
Antipasto Vinaigrette

Yield:
1 Servings

Categories:
Low-Fat,
Appetizers




Ingredients:





   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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini