Title: Antipasto vinaigrette
 Categories: Low fat, Appetizers
      Yield: 1 Servings
 
    2/3 c  Canned low-sodium chicken
           Broth, undiluted
    1/4 c  White wine vinegar
      1    (2-ounce) jar diced pimiento
           Drained
      1 tb Dried Italian seasoning
      2 tb Lemon juice
      2 ts Sugar
      2 ts Dijon mustard
      2 ts Olive oil
    1/2 ts Garlic powder
    1/2 ts Salt
 
  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.