• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Antipasto Vinaigrette

  • Recipe Submitted by on

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


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

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