This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the mayonnaise. Best Foods and Hellman's mayonnaises are gluten-free.
"I did toy with the idea of doing a cook-book.... I think a lot of people who hate literature but love fried eggs would buy it if the price was right."
- Groucho Marx, Comedian
The origins of Thousand Island Dressing are attributed to a number cooks, and that's a shame, because whoever made it first should get credit for a great recipe. It seems irreverent to mess about with a great recipe (even though there is not really a "standard" one), but the idea of a spicier version was just too tempting.
Adding pickled jalapenos and a bit of spice really makes this dressing something special. I suggest that you make this at least a few hours before using, because the flavor from the peppers will slowly permeate the dressing. If you want to make it a bit spicier, add more cayenne or even a bit of chipotle powder.
Try this as a spread for sandwiches, as a topping for tacos in place of salsa, or use it as a dressing mixed in with finely shredded cabbage for a fantastic cole slaw. (Sorry, the cole slaw will not be safe for Coumadin users.)
Using any low-sodium product gives you more control over the final sodium content in a recipe. With low-sodium ketchup, this is especially true because a tablespoon of regular ketchup has about 175 mg of sodium while the low-sodium version has only about 5mg per tablespoon.
1 Tbsp. low-sodium catsup = 16 calories, 0g fat, 0g sat fat, 0g mono fat, 0g protein, 4g carbohydrates, 3mg sodium, 0mg cholesterol
There is 1.7 micrograms (mcg) of Vitamin K in 1/4 cup of low-sodium ketchup, making it a Coumadin® (warfarin) safe ingredient.
Servings = 6 | Serving size =1/4 cup (2 tablespoons)
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This dressing keeps well, refrigerated, 4-5 days. Note that cooking time does not include chilling time.
|1/3 cup||non-fat mayonnaise|
|1/3 cup||non-fat yogurt|
|2 Tbsp||no salt added ketchup|
|1 Tbsp||sweet pickle relish|
|1 Tbsp||shallot (minced)|
|2 Tbsp||pickled jalapeno pepper (minced)|
|3 Tbsp||celery (finely diced)|
|1/16 tsp||cayenne pepper|
|1/8 tsp||fresh ground black pepper|
Place the water in a small pan over high heat. When the water is boiling, place the egg (in the shell) gently in the pan and cook for three minutes. After three minutes, turn off the heat and let the egg stand in the hot water for 12 minutes.
Remove the egg from the hot water and let stand while mixing the other ingredients.
Stir the mayonnaise, yogurt, ketchup, pickle relish, shallot, jalapeno, celery, cayenne, paprika, 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.
Serving size = 1/4 cup (2 tablespoons)
Servings = 6
Amount Per Serving
|Calories 58||Calories from Fat 28|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat <1g||3%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 5g||1%|
|Dietary Fiber 0g||0%|
|Vitamin A 5%||Vitamin C 1%|
|Calcium 4%||Iron 1%|
|Vitamin K 6 mcg||Potassium 86 mg|
|Magnesium 5 mg|