Thousand Island Dressing was named in honour of the beautiful place it was first prepared. The Thousand Islands located on the upper St Lawrence River between Canada and the U.S. (New York). A fisherman’s wife is said to have made the dressing and its popularity soon became famous.
Thousand Island Dressing
Thousand Island dressing is a memory from childhood, with every Sunday salad; only now homemade and gluten free. One of my favorite lunches with a wedge of crisp iceberg lettuce, bacon and tomatoes.
Ingredients
- ½ cup (103 gr) Hellman’s Regular Mayonnaise 0 CHO
- 2 TBSP (30 ml/32 gr) Ketchup (5 CHO/1 TBSP/16 gr) 10 CHO
- 2 TBSP (30 gr) finely diced Bick’s Yum Yum sweet pickles 7 CHO
- 1 tsp. (3 gr) finely diced red onion 0 CHO
- 1 tsp. white vinegar 0 CHO
- 1/8 tsp. salt 0 CHO
TOTAL CHO 17 CHO
- TOTAL WEIGHT 170 GRAMS
- 17 CHO DIVIDED BY 170 GRAMS = .1 CHO/GRAM
- 1 TBSP = 18 GRAMS (.100 x 18 GRAMS) 1.8 CHO/TBSP
- ¼ CUP = 4 TBSP (1.8 CHO x 4) 7.2 CHO/1/4 CUP
- ¼ CUP = 72 GRAMS
Instructions
- Blot pickles on paper towel and finely dice. Add all ingredients to a small bowl and mix well.
- Original recipe says the dressing can last in the refrigerator for up to a week. I usually keep mayonnaise products for up to 2 - 3 days.
