Thousand Island Dressing


Since we have some time left, Karen decided to prepare her salad dressing for the community meal. She made Thousand Island Dressing. Karen added some brown sugar to balance the sourness of the lemon juice which varies from bottle to bottle. She’s making the dressing for at least 100 servings.

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Did you know where the name Thousand Island came from. I did a bit of a research and found that it is named after the region of Thousand Island where it is first popularized. The Thousand Island region covers New York state and Ontario. So, does this qualify as a Canadian invention? ๐Ÿ™‚

Ingredients for 8 servings

  • 1/4 cup Mayonnaise
  • 2 tablespoons skim milk plain yogurt
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chili sauce or seafood sauce
  • 1 tablespoon fresh parsley, minced
  • 1 tablespoon chopped sweet onion, Karen used green onion instead
  • salt and pepper to taste

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Instructions

IMG_1592Place the mayonnaise, yogurt, chili sauce, parsley and green onion in a large mixing bowl.
IMG_1597Add in the lemon juice and whisk until smooth.
IMG_1594If necessary, add water to thin to desired consistency. Add seasoning and adjust seasoning to taste.Cover and chill at least 1 hour before serving. This dressing will last for a week in the refrigerator.

While preparing this dressing, someone in the group brought up some issue about using raw garlic in dressing which cause garlic breath. Karen told us that to reduce the unpleasant breath of eating raw garlic, we have to remove the greenish stem inside the garlic. Also, the more finely you chop the garlic, the more flavour it yields. However, if your family or guest does not like garlic, leave the garlic in large piece and remove them before serving. She told us she learned these tips from an Italian chef. Once again, Karen, thank you for sharing these tips with us.

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