1000 Island Style Salad Dressing Food

THOUSAND ISLAND DRESSING

Steps:

• Make a paste with the garlic and 1/4 teaspoon of the salt by crushing them with the side of a chef's knife. In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup, onion, relish and egg until combined. Season with salt and pepper to taste. Use now or store covered in the refrigerator for up to 2 days.

THOUSAND ISLAND SALAD DRESSING

Steps:

• In a small bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with salad greens.

THOUSAND ISLAND DRESSING

Steps:

• Combine all of the ingredients in a small bowl. Stir well.
• Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.

1000 ISLAND DRESSING

Steps:

• Mix all the ingredients together in a small serving bowl, whisking with a fork.
• This dressing is delicious spooned over veggie burgers or served as a dip with crudites. I also love it drizzled over a festive vegetarian nut roast the next day in a sandwich. Any unused dressing can be stored in an airtight container in the fridge for up to 4 days.

THOUSAND ISLAND DRESSING

Steps:

• In a bowl combine yogurt, vegetable oil, tomato sauce, lemon juice, mustard powder, sugar, salt, and pepper. Whisk together until blended. Add onion, sweet relish, olives, and jalapeno and whisk to combine evenly. Chill 1 hour.

SPLENDID LETTUCE SALAD WITH THOUSAND ISLAND DRESSING

Steps:

• To make dressing, mash the hard-boiled egg with a fork in a small bowl. Measure and add the rest of the ingredients and stir.
• To prepare salad, fill a basin with very cold water. Separate the leaves of the iceberg and romaine lettuce and swish them around in the water. Tear the stems off the spinach leaves and discard them. Put the leaves into the cold water with the lettuce.
• Cut the celery, green pepper, cucumbers, and tomatoes into bite-sized pieces and set aside in large bowl. Slice the mushrooms thinly and add them to the rest of the vegetables.
• Dry the lettuce with paper towels, tear them into bite-sized pieces, and add them to the other vegetables. Toss the salad.
• Dry the spinach leaves with paper towels. Line the salad bowl with the spinach leaves so that they peek out around the edge.
• Mound the tossed salad in the middle. Serve in individual bowls with a dollop of Thousand Island dressing.

BEST HOMEMADE THOUSAND ISLAND DRESSING

Steps:

• Mix every thing together. Can be served immediately although is better if it chills for an hour or more.

THOUSAND ISLAND SALAD DRESSING

Steps:

• Combine yogurt and chili sauce in a small bowl.
• Stir in egg white, sweet pepper, onion, pickle, pimiento, and worcestershire sauce or horseradish.
• Cover and store in the refrigerator up to 1 week.
• Before serving, stir in enough milk to make dressing of desired consistency.

1000 ISLAND POTATO SALAD

Steps:

• Mix the potatoes, eggs, onion, clery and pickles in a large bowl.
• In a separate bowl, whisk together the remaining ingredients.
• Add the dressing mixture in small amounts to the potato mixture and stir gently.
• Keep adding dressing mixture in small amounts to taste - you may not use the entire batch. Leftovers make great deviled eggs!
• This is best when prepared the day before and allowed to refrigerate overnight.

1000 ISLAND-STYLE SALAD DRESSING

Steps:

• Combine all ingredients and chill for 1 hour before serving on your favorite salad greens.