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Ingredients: 2/3 Cup(s) Low-sodium chicken broth 1/4 Cup(s) White wine vinegar 2 Ounce(s) Jar diced pimiento, drained 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 Directions: 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.
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Combine the first 10 sauce ingredients (orange juice through salt--anchovy is optional) in a glass jar. Season with freshly ground black pepper to taste. Cover jar tightly, shake vigorously, and reserve. Season the salmo Dijon mustard vinaigrette Blend all ingredients in blender or processor until smooth. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.) Fish skewers with taarragon vinaigrette Shrimp or sea scallops would also work well in this recipe. Serve with: Grilled plum tomatoes, herbed orzo salad, and grilled French bread. Prepare barbecue (medium-high heat). Whisk oil, vinegar, shallots, tarragon, and mustard in small bowl to blend. Se Caper lemon vinaigrette Partially drain capers, then place all ingredients, except oil, in a food processor or blender. Process or blend until mixture is smooth. Slowly add oil in a stream until it is all incorporated. If vinaigrette seems too acidy, add the entire l c Antipasto salad #2 In a large bowl, combine mushrooms, artichoke hearts, olive oil, vinegar, wine, basil, oregano, salt, pepper. Toss, set aside & let marinate at room temperature for 30 minutes. Arrange chopped lettuce on a large platter, strain mushrooms & Antipasto potato salad (I got this last spring from Cooking Light, they had a whole section on potato salads and we tried four or five of them that we still use constantly. I will share two tonight) Place potatoes in water, bring to boil. Cover, reduce heat, and simme Antipasto salad bowl Place lettuce in a large salad bowl, add green beans, zucchini, salami, green pepper and olives. Drizzle salad dressing over and toss to blend; sprinkle with Parmesan cheese and toss again. Shrimp skewers with charred-tomato vinaigrette Prepare barbecue (high heat). Toss shrimp with coarse salt in bowl. Thread 6 shrimp on each metal skewer. Let stand at room temperature 30 minutes. Meanwhile, cut green onions into 3-inch-long pieces, reserving green tops; thinly slice tops. Lightly coat Sesame-ginger vinaigrette Combine all ingredients except salt & pepper in small bowl. Whisk together, & season w/ salt & pepper to taste. Refrigerate. Roasted beet salad with horseradish vinaigrette in another baking dish. Whisk olive oil, thyme, salt, and 1/4 tsp pepper in small bowl. Drizzle oil mixture over beets, dividing equally; toss to coat. Cover dishes with foil and roast until beets are tender, about 1 hour. Uncover and roast until beet Marinated flank salad with spicy vinaigrette Place lime juice to scallions in a small bowl and combine. Place steak in a shallow dish and pour marinade over to completely coat. Transfer to refrigerator and marinate 1 hour. Remove steak from refrigerator 30 minutes before cooking; let sit at room t Antipasto salad In large bowl, toss together cauliflower, carrots, green pepper and olives. Cook rotini in large pot of boiling salted water till tender but firm about 8 to 10 minutes, drain and rinse in cold water. Dressing: Combine oil, vinegar, Asparagus with toasted pine nuts & lemon vinaigrette Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving plat Red wine vinaigrette Whisk together. Add salt and pepper to taste. Winter greens with cranberry-port vinaigrette Combine Port and shallots in heavy small saucepan. Boil until liquid is reduced to 2 tablespoons, about 10 minutes. Add cranberries, oil and vinegar. Boil 3 minutes. Season vinaigrette with salt and pepper. Let cool slightly. Combine greens in large bowl. Antipasto misto Roast yellow and red peppers (uncut and completely intact) in the oven until crispy on the outside. Peel completely the outer skin, cut away the core and slice in thin pieces. Add chopped garlic, olive oil, oregano and basil. Mix well and serve. C Mustard vinaigrette Combine all ingredients in a bowl or put in a jar and shake. Baked halibut with tomato, capers and olive vinaigrette Preheat oven to 400 degrees Cut halibut steaks into 4 pieces Whisk together lemon juice and mustard. Add oil in a slow stream, whisking until emulsified. Stir in tomatoes, olives, capers and salt and pepper, to taste. Arrange the fish steaks in a ceramic Broiled grouper with grain mustard-pineapple vinaigrette Preheat the broiler, placing the oven rack on the top rung or 3 inches below the heat source. Season the fish fillets with salt and pepper, rub them with 2 teaspoons of the olive oil, and place them, flat side down, on a broiling pan. Set them asi Smoked sausage antipasto salad Brown smoked sausage in a skillet and drain well on paper towels. Arrange lettuce on a large serving dish and top with vegetables and sausage. Add Feta cheese. Pour dressing over salad and serve. Total preparation and cooking time: 15-20 minutes. Antipasto appetizer Combine vegetables and set aside. Combine remaining ingredients in saucepan and bring to a boil. Pour over vegetables. Refrigerate for 24 hours. Serve with crackers. Keeps for weeks. Use a food processor for a different texture. MUST BE PREPARED Antipasto salad platter NOTE: Make Dressing First.... Make dressing in a jar with a tight fitting lid, combine oil, lemon juice, 1 teaspoon salt, black pepper, red pepper, garlic, and basil, shake until well combined. Cook pasta: In a large kettle bring 3 quarts water, salt and Antipasto di mare 1 md Green bell pepper, sliced Here's a different way to serve tuna. Any combination of fresh raw salad vegetables you choose will work very well. Drain tuna while still in can and invert onto center of large plate. Drizzle oil over tun