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Recipe Name: Antipasto Vinaigrette Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 1

2/3 Cup(s) Canned low-sodium chicken
Broth, undiluted
1/4 Cup(s) White wine vinegar
1 2-ounce jar diced pimiento
1 Tablespoon(s) Dried Italian seasoning
2 Tablespoon(s) Lemon Juice
2 Teaspoon(s) Sugar
2 Teaspoon(s) Dijon mustard
2 Teaspoon(s) Olive oil
1/2 Teaspoon(s) Garlic powder
1/2 Teaspoon(s) Salt
OCT 1995 151630 GMT
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
collection at

Nutrition (calculated from recipe ingredients)
Calories: 253
Calories From Fat: 109
Total Fat: 12.7g
Cholesterol: 0mg
Sodium: 2050mg
Potassium: 949.1mg
Carbohydrates: 31.1g
Fiber: 9.2g
Sugar: 10.5g
Protein: 13.3g

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