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I love salad dressing…period.  It doesn’t matter if it’s creamy or a vinaigrette.  I just love it.  And I like to have a little salad with my dressing.  Or to put it another way, I like to have a bowl of really delicious calories!  Now, having said that, this is worth every…single…calorie!The picture is a bowl of shrimp salad and the couple of tablespoons of dressing that wouldn’t fit in the jar…and it was lunch time, so why not?  I really like Thousand Island with shrimp.  I don’t know about you, but I always have a bag of those little salad shrimp in my freezer.  They’re perfect for this sort of thing.  I used iceberg lettuce, tossed in tomatoes and bacon bits, scallions and a few Goldfish® crackers and toss…it was tasty!

The Latin Lover’s favorite dressings are A Little Bleu Dress-ing and this Thousand Island.  I use it as a sauce, too.  Very nice over steamed cauliflower or green beans, or on a burger, or a dip for French fries, or…you get the idea.

It’s almost too easy to put together, but it needs to rest.  Those onion bits need to reconstitute and the flavors need to co-mingle, like group sex!  Or so I hear…there’s talk, you know!

All the ingredients go into a bowl…actually I use a 4-cup glass measuring cup.  Give it a good stir around, pour into a container with a good lid, and chill…both you AND the dressing.  Tomorrow, or at least no sooner than six hours, you my pour on anything and everything.  I like to dip my pizza crusts into it.  It’s good on a sandwich, particularly roast “beast”.  You’ll note that I use those dehydrated onions.  I prefer them here for two reasons.  First, they will really suck up the flavors as the dressing sits.  And second, it makes keeping the dressing for at least a week much more viable.  I think they also help keep the consistency nicer.  But, who knows?  I could all be just a figment of my imagination.

Thousand Island Dressing

  • Servings: Makes about 2 cups
  • Difficulty: Easy-Peasy
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  • 1 1/4 cups mayonnaise (I use Hellman’s® low-fat)
  • 2-3 tablespoons dehydrated minced or chopped onion (see NOTE)
  • 3-4 tablespoons ketchup
  • 2 tablespoons very finely chopped bread and butter pickles (or sweet pickle relish)
  • 1 tablespoon minced roasted red pepper (optional)
  • 2-3 teaspoons honey, or to taste
  • 2 teaspoons cider vinegar
  • 1 1/2 teaspoons yellow mustard
  • 1/4 teaspoon sweet smoked paprika
  • 1/4-1/2 teaspoon freshly ground black (or white) pepper
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon garlic granules

Combine all the ingredients is a small bowl; stir until thoroughly mixed.  Transfer to a jar with a lid and chill for at least 6 hours.  But, it’s best if you give it at least 24 hours.  Store in the fridge; will keep for about a week.

NOTE:  You may use 1/4 cup of very finely minced red (white or shallots) onion, instead of the dehydrated onion.  The dressing keeps better with the dry onion and I just prefer the flavor.

Thousand Island Dressing Recipe©Marcia Lahens 2020.  All rights reserved.