Low Carb Salads And Dressings Recipes
Antipasto Vinaigrette Recipe
This Antipasto Vinaigrette Recipe is one of many in
our collection of Low Carb Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this Antipasto Vinaigrette Recipe, is that they can
all be seen as diet recipes in one form or another.
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Antipasto Vinaigrette
Ingredients:
2/3 cup canned low-sodium chicken
1 broth, undiluted
1/4 cup white wine vinegar
1 (2-ounce) jar diced pimiento
1 drained
1 tbsp dried italian seasoning
2 tbsp lemon juice
2 tsp sugar
2 tsp dijon mustard
2 tsp olive oil
1/2 tsp garlic powder
1/2 tsp salt
Instructions:
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.
Servings: 1
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Wit is the salt of conversation, not the food.
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