Delicious Dressing

As a (90%) Vegan (at the recommendation of my oncology nutritionist-& my taste buds!-I do eat fish occasionally), I’m constantly on the search for yummy, satisfying food. But, who isn’t?

I’ve found when The Husband and I go to super fabulous, celebratory restaurants, all I have to do is call ahead to let them know that I’m Vegan and voilà: A delicious meal appears (Silver Lining).

Eating this way is as delicious as any carnivore eating day in my youth and so much healthier and so much better for the environment. It’s what I call: Win-Win-Win.

I absolutely have to share the most amazing and delicious Thousand Island Dressing from Rory Freedman and Kim Barnouin’s book Skinny Bitch in the Kitch: Kick-ass recipes for hungry girls who want to stop cooking crap (and start looking hot!)

I can’t recommend this book highly enough.  Fantastic recipes, written in a witty and engaging way. Yes, recipes.

You won’t believe how good this Thousand Island dressing is…as a dip, on a salad, on a sandwich…or even with a spoon (SL)!

Hope you enjoy it!

Thousand Island Dressing

Makes about 1 1/2 cups

Ingredients

  • 1 cup vegan mayonaise
  • 1/2 cup ketchup
  • 1/4 cup sweet pickle relish
  • 2 tablespoons tomato paste
  • 3 tablespoons lemon juice
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon cayenne pepper

Instructions

  • In a small bowl, whisk together all of the ingredients.  Use immediately, or cover and refrigerate for up to 1 week.

How good it is to be well-fed, healthy, and kind all at the same time.

- Henry J. Heimlich

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Comments

  1. Nan and Hilary Jacob says

    Haha…that is funny and true! Done the brussels sprouts before…that is the only way I like them. Adding some sauteed till they carmelize red onions to the sprouts is super yummy and adds a little color!

  2. Rob Jacobs says

    OMG…. what is it about Jacobs and our addiction to thousand island dressing? I can't wait to make this one. Bought some brussel sprouts to try that other famous recipe this weekend!!! Can't wait……..thanks again for sharing these Hollye!

    Love,

    Rob