Recipe - Antipasto Vinaigrette

2/3 cup Canned lowsodium chicken
Broth, undiluted
One fourth cup White wine vinegar
1 (2ounce) jar minced pimiento
Drained
1 tablespoon Dried Italian seasoning
2 tablespoon Lemon juice
2 teaspoon Sugar
2 teaspoon Dijon mustard
2 teaspoon Olive oil
One half teaspoon Garlic powder
One half teaspoon 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 cut or sliced up , 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 bowtie 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini