Antipasto Vinaigrette

Recipe

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.

Ingredients

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

Love Making Tips - Side dish | Dressings [1]

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