Thousand Island Dressing Lower Fat Recipes

THOUSAND ISLAND DRESSING (LOWER FAT)

Steps:

• In a food processor or blender, process all the ingredients except the salt and pepper and sugar (starting with the listed amounts) process until well combined.
• Add in more water to thin if desired and adjust all ingredients to taste.
• Season with salt and pepper and sugar if desired.
• Transfer to a tightly covered glass jar and store in the refrigerator for 1 week.

LOW-FAT THOUSAND ISLAND DRESSING

Steps:

• In a blender or food processor blend all ingredients and salt to taste until smooth, adding up to 2 tablespoons additional water if necessary to thin to desired consistency. Dressing keeps, covered and chilled, 1 week. Serve dressing with crisp lettuce, sliced tomatoes, or seafood salad.

LIGHT THOUSAND ISLAND DRESSING

Steps:

• Combine the yogurt, mayonnaise, milk, ketchup, Worcestershire sauce, 1/4 teaspoon salt and the chipotle in a blender; pulse until smooth, about 1 minute. Transfer to a bowl, then stir in the relish and bell pepper.

THOUSAND ISLAND DRESSING (LOW FAT/LOW CALORIE)

Steps:

• Combine all ingredients in small bowl and cover.
• Refrigerate at least 1 hour.

LOW FAT THOUSAND ISLAND DRESSING

Steps:

• Using blender or food processor, puree cottage cheese. Add remaining ingredients and puree until smooth.
• If dressing is too thick for your taste use non-fat milk or red wine vinegar to thin.
• This recipe yields approximately 1 1/2 cups of dressing and the serving size is 2 tablespoons of dressing.

THE REALTOR'S LOW FAT THOUSAND ISLAND DRESSING

Steps:

• Puree mayonnaise, ketchup, lemon juice, bell pepper, onion, parsley, relish, cayenne, water, and salt and pepper in a blender until smooth.
• Add additional water if necessary to thin to desired consistency.
• Cover and refrigerate.
• Keeps for 1 week.

THOUSAND ISLAND DRESSING

Steps:

• In a medium bowl, whisk together all ingredients. Taste and add more salt, vinegar and chile paste, if needed. Use sauce immediately or refrigerate in an airtight container for up to 2 weeks.
• Use as a salad dressing for sturdy, juicy greens, like an iceberg wedge or shredded cabbage, or instead of straight mayonnaise in potato salad, egg salad or tuna salad. Use it to top hard-cooked eggs, hot dogs or avocados. Spread in sandwiches, especially a tomato sandwich or a BLT.