Free Recipe Antipasto Vinaigrette

Recipe Type: Free Low Fat Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 1

Ingredients for Antipasto Vinaigrette Recipe

2/3 c Canned low-sodium chicken
Broth, undiluted
1/4 c White wine vinegar
1 (2-ounce) jar diced pimiento
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

Antipasto Vinaigrette 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 From Gemini’s MASSIVE MealMaster collection at

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