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60+ Minutes |
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Cooked by: Chef / Health: Low Fat / Last Modified: 3/24/2004 / Base: Low fat / Number of Servings: 1 |
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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.
| 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 |
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