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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
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 refrigerator light goes on...

The hard boiled egg adds so much to this recipe. While it adds some fat and calories, this is minimal and the cooked egg yolk adds creaminess to the dressing while the egg white the all important islands. If you are on a very low sodium diet, this recipe would be good for you if you leave out the salt.

Dry Those Salad Greens

Make sure that your salad greens are dry, dry, dry before tossing the dressing with the them. If they are damp the dressing won’t stick as well and you will have to use more. Usually 2 tablespoons of a well made dressing (one that is well emulsified) is enough if the greens are dry. A salad spinner is the key to drying lettuce and a must have in any kitchen.

Thousand Island Dressing

Servings = 6 | Serving size =1/4 cup

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3.

This recipe keeps well for about 4 - 5 days in the refrigerator.

1 quart	water
1 large	egg
1/2 cup	non-fat mayonnaise
1/2 cup	non-fat yogurt
1/4 cup	no salt added ketchup
2 Tbsp	sweet pickle relish
1 Tbsp	shallot (minced)
3 Tbsp	celery (diced)
1/8 tsp	fresh ground black pepper
1/8 tsp	salt

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 at a for 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, celery, 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.