Thousand Island Dressing
Servings
6Serving size
1/4 cupThis recipe can be multiplied and keeps well for about 4 – 5 days in the refrigerator.
Ingredients
| 1 quart Water |
| 1 large Egg(s) |
| 1/2 cup Reduced fat mayonnaise |
| 1/2 cup Nonfat Greek Yogurt |
| 2 Tbsp. Low sodium ketchup |
| 2 Tbsp. No salt added tomato paste |
| 2 Tbsp. Pickle relish, sweet |
| 1 Tbsp Shallots, raw (minced) |
| 3 Tbsp. Celery, raw (diced) |
| 1/8 tsp., ground Black pepper |
| 1/8 tsp. Salt |
Instructions
Remove the egg from the hot water and let stand while mixing the other ingredients.
Stir the mayonnaise, yogurt, ketchup, pickle relish, shallot, celery, pepper and salt together in a small mixing bowl.
Crack the egg shell and then run under cool water. Peel the hard boiled egg and then chop coarsely. Add it to the dressing and stir well.
Place the dressing in a storage container and refrigerate for at least an hour before serving.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
The hard boiled egg adds so much to this recipe. While it adds some fat and calories, this is minimal and the cooked egg yolk adds creaminess to the dressing while the egg white the all important islands. If you are on a very low sodium diet, this recipe would be good for you if you leave out the salt.