Thousand Island Salad Dressing Recipe
Ingredients
1/2 of an 8-ounce carton plain non-fat yogurt
2 tablespoons chili sauce
1 hard-cooked egg white, finely chopped
1 tablespoon finely chopped green or red sweet pepper
1 tablespoon finely chopped onion
1 1/2 teaspoons chopped dill pickle
1 1/2 teaspoons finely chopped pimiento
1/2 teaspoon Worcestershire sauce or prepared horseradish
2 to 3 teaspoons skim milk
Directions
In a small mixing bowl combine the yogurt and chili sauce.
Stir in the egg white, green or red sweet pepper, onion, pickle, pimiento and Worcestershire sauce or horseradish.
Cover and store in the refrigerator for up to 1 week.
Before serving, stir in enough milk to make dressing of desired consistency.
Stir in the egg white, green or red sweet pepper, onion, pickle, pimiento and Worcestershire sauce or horseradish.
Cover and store in the refrigerator for up to 1 week.
Before serving, stir in enough milk to make dressing of desired consistency.
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