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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.
Check some related videos Similar recipes: 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 Balsamic vinaigrette In a jar, combine the mustard, vinegar, water, lemon juice, tarragon and garlic. Shake well to combine. Add oils and shake again. Season with salt and pepper. Chili before serving. Makes about 3/4 cup. 12 servings(1-tb each). Food Exchange Warm asparagus with tarragon vinaigrette This simple dish has such a compelling taste, you'll never have leftovers. Trim the asparagus, discarding woody ends. Steam the spears whole, for about 3 or 4 minutes, until just tender when pierced with a fork. Do not overcook. Rinse i 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 #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 & 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 Scallops & mussels, vinaigrette Fat grams per serving: Approx. Cook Time: 01:30 Remove small white muscle from scallops & mar-inate in lemon juice for one hour. Steam mussels, discarding any that do not open. Set aside. Cook asparagus in boiling, salted wa Lobster salad with corn, tomatoes and basil vinaigrette Blend ingredients to extra virgin olive oil in blender. Add rest of ingredients in a bowl. Add small amounts of basil oil until seasoned correctly. Season with salt and pepper. Scallops and hericots verts with creamy bacon vinaigrette Saute bacon strips in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Reserve skillet and drippings. Cook beans in large pot of boiling salted water until crisp-tender, about 5 min Balsamic bleu vinaigrette salad In large bowl, combine spring greens, apples, cranberries, and walnuts and bleu cheese. Toss with Morton's Balsamic Vinaigrette. Poached pear with sherry vinaigrette and reduced port drizzl Asparagus salad with vinaigrette chinoise Slice the asparagus in a long diagonal at 2" intervals. Blanch in a large pot of boiling water for about 4 minutes, until just tender-crunchy. Drain, refresh under cold running water, then dry carefully with paper towels. Whisk together Asparagus with apple vinaigrette VINAIGRETTE: 1. In a saucepan, over medium heat, simmer the apples and honey in water until tender. 2. Cool in the pan and remove the apples. 3. Place the apples in a food processor or blender and puree. 4. Add vinegar, garlic, mustard, l Asparagus & morels in wild mushroom vinaigrette Trim and blanch asparagus until tender and stop the cooking by immersing in cold water. Drain and reserve. Soak porcini in stock or water. Bring to a boil and reduce volume to 1/4 cup. Strain. In blender, combine balsamic vinegar and the mushro Wilted greens, grilled portobellos and cherry vinaigrette In a small bowl, whisk together the balsamic vinegar, garlic, olive oil, salt, and pepper. Arrange the mushroom caps in a single layer in a shallow non-aluminum dish and pour the vinegar marinade over the mushrooms. If time allows, cover and let stand for Red wine vinaigrette Whisk together. Add salt and pepper to taste. Low-fat vinaigrette Combine all ingredients in a blender. Puree until smooth. Pour into a lidded jar. Chill at least 2 hours to let flavors develop. Per Tablespoons: 16 calories, 1 g fat. Source: The San Diego Union-Tribune Cookbook, Sept 29, 1994. Brought to yo Spinach vegetable pots with herb vinaigrette Boil, steam or m/wave spinach leaves until just tender; rinse under cold water, drain, pat dry with absorbent paper. Grease 6 ovenproof dishes (1 cup capacity), line with spinach leaves, allowing leaves to overhang edges. Beat cream in small bowl Antipasto spread Combine first 6 ingredients, mixing well, set aside. Combine remaining ingredients in a saucepan, bring to a boil. Pour dressing over vegetables, place in a large jar with a tight-fitting lid. Shake jar to stir ingredients, refrigerate overnight. Serve sp Antipasto aglio Peel garlic cloves and slice centers 1/8 inch thick. Press ends through garlic press to yield 1/4 tsp. Place pressed garlic in small bowl with anchovies. Add parsley, butter, 1 tsp. oil, add garlic slices and saute to a light golden brown-almost t French potato salad with tarragon vinaigrette Scrub potatoes. In a large pot of boiling water, cook potatoes until fork-tender; drain. Shake pan over medium heat for a minute to dry potatoes. Cut into 1/4-inch (5 mm) thick slices. In salad bowl, combine potatoes, parsley and onion. Tarragon vinaig Wild striped bass with heirloom tomato vinaigrette In medium bowl combine vinegar and salt, whisk until salt is dissolved. Slowly whisk in olive oil, adding more if necessary, until mixture has emulsified. Fold in tomatoes and thyme, season with pepper, set aside. Potatoes: In small food processor, puree Honey mustard vinaigrette Mix all ingredients using a hand blender. 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 Feta vinaigrette Using a whisk in a small bowl, combine all ingredients. Toss with whole leaves of romaine hearts. Keeps 1 week. Preparation Time: :15 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 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 pronto In saucepan, saute onions in margarine. Add cream cheese and milk, stir over low heat until cream cheese is melted. Stir in Velveeta cheese spread, pepperoni and parmesan cheese, heat thoroughly, stirring occasionally. Top with parsley. Serve with 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 Antipasto #1 1. Get meats & cheese from the deli, have them sliced thin and then cut them into bite-sized pieces. 2. toss all together in a bowl and add parmasean, olives, herbs. 3. lightly coat with olive oil and then add vinegar, toss again. NOTES : Ma Romaine salad with lemon vinaigrette and shaved pecorino Antipasto de verona Line individual salad bowls with radicchio leaves. Add equal portions of prosciutto and celery roots. Top with wedges of Parmesan. Season to taste with salt, freshly ground black pepper and olive oil. Raspberry vinaigrette Combine all ingredients except oil, adjusting seasoning to taste. Slowly add oil, whisking the entire time until all is blended. I prefer to combine all the ingredients in a blender, slowly adding the oil through the top until it is incorporated. Grilled tuna with wasabi-ginger vinaigrette 1 Combine the soy, lime juice, sugar, wasabi, ginger, canola oil and the scallions in a large bowl and whisk. Taste for seasoning. Set aside. 2 Cut the grilled tuna into large chunks and toss with the vinaigrette. Set aside. (This recipe can be made ahe Easy but elegant asparagus and tomato salad with dijon vinaigrette Whisk together minced onions, Worcestershire sauce, Dijon mustard, salt, pepper and vinegar in a small bowl. Add olive oil in a steady stream, whisking to blend and emulsify. Set aside. Trim woody ends off asparagus stalks. Peel asparagus stalks if nee 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 skewers 1. Wrap each cube of melon in a piece of prosciutto. 2. On each of 36 skewers, thread a cube of cheese, an olive, and a prosciutto-melon cube. Place skewers in a tightly sealed container. 3. At serving time, drizzle with olive oil and dust with pe Arugula salad with orange segments and orange vinaigrette Antipasto hero Cut the bread loaf horizontally in half. Mix the oil, vinegar, sugar, oregano and red pepper together, blending well. Drizzle evenly over the cut sides and top halves of the bread. Layer the lettuce, cheese, ham, and salami, tomatoes, and peppers Antipasto Finely chop peppers, onion, celery, carrots, garlic, mushrooms and cauliflower, cook in hot oil for 5 minutes, mix well. Cook 5 minutes. Pour into sterilzed jars, cool and refrigerate. When serving, place antipasto in a pretty dish, surround with Beets & onions vinaigrette Boil the whole, unpeeled beets in water for 1 hour or until tender. Drain and cool. Meanwhile, slice the onions into thin crescents. Boil water and cook onion slices 1 minute, then drain. Place in a salad bowl. Combine vinegar and oil and p Asparagus with lemon grass & shallot vinaigrette Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, depending on the thickness, or until fork tender but still firm. Drain under cold water and set the stalks aside in serving dish. Combine the remain Potato salad with seed vinaigrette Prepare Seed Vinaigrette: In a wide frying pan, combine mustard seed, cumin seed, and fennel seed. Cook over medium heat until fragrant (3 to 5 minutes), shaking pan often. Using back of a heavy spoon, coarsely crush seeds. Remove from heat and mi 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.) Asparagus with hazelnuts & tarragon vinaigrette Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is cresp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. D 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 Fennel and apple salad with cider vinaigrette Quarter, core and thinly slice the Granny Smith apple Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper. Combine apple, fennel and arugula in large bowl. Toss with enough dressing to coat. Mound salad on 4 plates, spr 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 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 Antipasto kebobs In shallow dish let 4 10" skewers soak in covered water for 1 hour. Wrap each piece of mozzarella in red pepper enclosing completely. Thread on skewer with pepperoni, mushrooms, and artichokes. Drizzle the kebobs with marinade from mushroo