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Thousand Island Dressing

Saturday, November 20, 2010

My mother-in-law makes thousand island dressing with vegenaise & catsup that's pretty tasty but it's way over the top calories wise.  I like my salad dressings to be in the 5-6 grams of fat per serving, and this is no where close.  I found that I could get the creamy texture with strained soy yogurt and a little olive oil.  The result is probably not the same as Thousand Island (I really don't remember for sure), but the flavor is good, its good on salad (and tots!!) and it's really low-cal.

Thousand Island

Thousand Island Dressing
1 cup soy milk yogurt
1 Tbs olive oil
2 Tbs Ketchup
 1/2 tsp ground mustard
 1/4 tsp salt
1/2 Tbs lemon juice
1 clove garlic
1 Tbs minced shallots
1 Tbs Minced Pickle

Layer a piece of cheesecloth in a strainer and let the soy yogurt drain for 20-30 minutes.  Sometimes I get impatient and wrap the yogurt in cheesecloth and gently squeeze.  This works but is a little messy.  Combine the strained yogurt and other ingredients in the blender and blend thoroughly.  If you'd like it a little chunky, withhold the pickles and shallots, blend everything else, then add the pickles and shallots and pulse to desired consistency.  Leave the dressing in the refrigerator for at least an hour to allow the flavors to blend.

28 cal (2g fat, 3g carbs, 1g protein)

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6 comments

  1. This excites me beyond words because it doesn't use any fancy ingredients! Just staples I have all the time. YAY!

     
  2. mmmorgans Says:
  3. Do you use soy yogurt or milk? It says yogurt in the write up and milk in the recipe... Either way it looks super tasty!

     
  4. Thanks, mmmorgans. I use soy yogurt.

     
  5. Yum! I make a low fat 1000 island out of white beans. It's not as good as vegenaise dressing, but so much better for you! I'll bet this is good too!

     
  6. This looks superb. I can't wait to try it.

     
  7. Jacklyn Says:
  8. Ooo with soy yogurt? I would have never thought. I must try this next time I make taco salads.

     

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