*  Exported from  MasterCook  *
                           ANTIPASTO VINAIGRETTE
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Low Fat                          Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3   c            Canned low-sodium chicken
                         Broth, undiluted
      1/4   c            White wine vinegar
    1                    (2-ounce) jar diced pimiento
    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
   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 Donna@webster.demon.co.uk
   Submitted By DONNA@WEBSTER.DEMON.CO.UK  On   TUE, 31
   OCT 1995 151630 GMT
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