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
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.
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
Servings: 1 servings
Antipasto Vinaigrette Recipe brought to you by Recipe Ideas
Categories: Appetizer; Sauce
The History of Recipes
Experts have tracked the existence of recipes far back into the distant past, at least as far back into history as the Egyptians, and possibly even further. Interesting though that maybe, generally, these ancient records were just primitive pictorial instructions for preparing meals.
Fascinatingly, the oldest recipe in existence, according to experts is a collection of clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. As we move into The time of the roman empire 25BC a roman called Apicius created a few scripts describing recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals were split into appetizers, entrees and desserts, something we still use today. He also describes how the cooks of Roman times made use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs such as basil, mint and dill. Over the next few centuries, the families of Europe competed with each other to offer the best banquets, and as a consequence, chefs and their recipes became highly prized. Even so, it was during the 1800s that cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing recipes for their fellow cooks to enjoy. The introduction of television gave us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Antipasto Vinaigrette recipe.
