Side Pannel
Antipasto Vinaigrette
Antipasto Vinaigrette
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat, Appetizers
Ingredients List
- 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
Directions
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
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
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