 |
|
|
|
 |
|
 |
| |
| Home -> [Appetizers, Dressings, Italian, Vinaigrette, Western European] -> [Antipasto vinaigrette Recipe] |
Antipasto vinaigrette
|
| Artist: |
_ |
Yield: |
1 |
| Categories: |
Appetizers, Dressings, Italian, Vinaigrette, Western European |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 2/3
| cup | Canned low-sodium chicken | | | Broth, undiluted | | 1/4
| cup | White wine vinegar | | 1
| | (2-ounce) jar diced pimiento | | | 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 |
|
Procedures:
| 1 | Combine all ingredients in a jar; cover tightly and shake vigorously to blend. | | 2 | Shake well before serving. | | 3 | 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. | | 4 | I increased the olive oil by about a teaspoon. | | 5 | 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. | | 6 | This tasted the best after it had marinated for about 2 days. | | 7 | Recipe taken from "low fat ways to cook pasta" by susan m. | | 8 | Mcintosh and modified by valerie goldstein to be used with the party antipasto recipe. | | 9 | The nutritional info includes that recipe also. |
|
|
|
|
|
|
|
|
|
|
