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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.

Course Lunch
Cuisine American
Keyword Thousand Island

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

  1. Blot pickles on paper towel and finely dice. Add all ingredients to a small bowl and mix well.
  2. 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.