Homemade Thousand Island Dressing

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Back in the early days of my marriage, my husband and I used to love hitting up the local Steak N Shake for some late night burgers and fries.  They had the best Thousand Island dressing I had ever tastes and mostly I used the fries as a way to transport the dressing to my mouth.  Looking back I can’t believe  I didn’t have a heart attack right there in the booth.  While this stuff was delicious, it was as unhealthy as you can get.  After a couple of unsuccessful attempts, I’ve managed to come up with a fantastic cleaned up recipe that is perfect for burgers, fries and Reuben Sandwiches!

~Sarah

Ingredients:

• 2 cups mayonnaise (I used Spectrum Brand Organic Mayonnaise)
• 2 tbsp tomato paste
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1/4 cup onions, finely chopped
• 1/4 cup pickles, finely chopped (I use Bubbies Pure Kosher Pickles)
• 1 hard boiled egg, finely chopped (optional)

Preparation:

1. In a large bowl mix together all of the ingredients.  Yes, that is it!

Nutritional Info:

Makes 45 servings.

Serving Size 1 tablespoon.

Nutrients per serving:  Calories: 72, Cal. from Fat: 71, Total Fat: 7.5g, Sat. Fat: <.5g, Carbs: 0g, Fiber: 0g, Sugars: 0g, Protein: 0g, Sodium: 64.5mg, Chol: 3.5mg

Notes:

Leftover dressing can be stored in an airtight container in the fridge for up to 1 week.

For a vegan dressing make sure to use a vegan style mayonnaise and leave out the egg.

This recipe makes a thicker style dressing.  My main reason for creating it was as a spread for sandwiches.  If you want to use it as a salad dressing give it a quick pulse in a blender which gives it a dressing consistency.