Egg-free, garlic-free Thousand Island dressing
It’s not exactly Thousand Island Dressing — more like 800 Island Dressing by the time I eliminated everything people are allergic to or picky about.
Allergies or fusiness felled boiled egg, green pepper and celery, now that Dad has remembered he hates it. The resulting hybrid from two Joy of Cooking recipes and my vivid imagination, though, is pretty good. I don’t even like Thousand Island and I like this.
Dad’s eyes lulled in the back of his head as he tasted it, and I feared he was going to lapse into some sort of starch-deprived stupor. “Oh my God, this is better than store-bought.”
So it must be pretty darn good.
The only problem:
“What I really like about Thousand Island is it makes it seem like I’m eating a Big Mac,” he said later, a wistful, faraway look in his eyes. I hope I haven’t triggered a burger bender.
Thousand Island dressing
- 1/2 c. egg-free, garlic-free mayonnaise — I like Vegenaise the best, though I found a recipe for homemade I’m going to try as soon as I feel nervy enough.
- 1/2 c. sour cream
- 1/4 c. garlic-free ketchup — Annie’s Homegrown Organic is the only one I’ve found.
- 2 tbl. finely chopped stuff green olives
- 2 tbl. finely chopped onion
- 2 tsp. parsley — I used dried
- 1 tbl. tarragon vinegar — the flavor doesn’t depend on the tarragon, so any light-colored vinegar would do. It’s main purpose is to thin the dressing anyway.
Combine all and mix.
Copyright 2009 Debra Legg. All rights reserved.
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