Thousand Island Dressing

Thousand Island Dressing is one of the first salad dressings I tried.

The versions I tried were all store-bought so it’s either too tangy or sweet. So, I thought I should try making my own. One of the good things about making your own salad dressing is you can control the measurements of the ingredients. You can even add more ingredients that suits your palate.

Before we proceed, let me tell you that I don’t know how an authentic thousand island dressing tastes like; I am not claiming that this version is. The color of this dressing, the taste – this is the one familiar to me, the one that I used to enjoy in cafes.

IS THOUSAND ISLAND DRESSING ONLY GOOD FOR SALADS?

No. Thousand Island Dressing can be used as a dipping sauce, burger sauce, and even in sandwiches. You know what? I think you can also make an egg salad using this dressing.

This version of Thousand Island Dressing is tangy, creamy and slightly sweet. I just love it! In fact, I make this once in two weeks. I mean, I have to give attention to this Balsamic Vinaigrette as well.

NOTES:

• I always use a sterilized jar to store the salad dressing.
• Don’t forget to do a taste test (and adjust accordingly) before storing the salad dressing.
• It is important to let it stay in the fridge for at least 30 minutes before consuming to develop more flavor.
• The dressing can stay in the fridge up to two weeks.
• This recipe makes around 10-12 tbsp.

WANNA SEE HOW I MADE THIS?

I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like and subscribe. Hope to see you there!

I am sharing this at Fiesta Friday #399 where I will be co-hosting this week! Yay!!

Also sharing at Full Plate Thursday, 555 | WEEKEND POTLUCK #498 | Happiness is Homemade | What’s for Dinner – Sunday Link up #334 |

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Thousand Island Dressing

This Thousand Island Dressing is tangy, creamy and slightly sweet. Perfect with salads, burgers, sandwiches, or as a dipping sauce.

Course Salad

Prep Time 10 minutes

Total Time 10 minutes

Servings 12 tbsp

Author Jhuls @ The Not So Creative Cook

Ingredients

• 2 tbsp sweet pickle relish
• 1 tbsp finely chopped onion
• 1 clove garlic finely minced or grated
• ½ tbsp white sugar
• ½ tbsp rice vinegar
• ¼ tsp Worcestershire sauce optional
• ½ cup mayonnaise
• 2 tbsp tomato ketchup
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• ¼ tsp smoked paprika optional

Instructions

1. Mix everything in a bowl. Do a taste test and adjust accordingly.
2. Transfer to a jar. Keep in the fridge for at least 30 minutes to develop more flavor.

Recipe Notes

• I always use a sterilized jar to store the salad dressing.
• Don’t forget to do a taste test (and adjust accordingly) before storing the salad dressing.
• It is important to let it stay in the fridge for at least 30 minutes before consuming to develop more flavor.
• The dressing can stay in the fridge up to two weeks.
• This recipe makes around 10-12 tbsp.

If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).

Thanks a bunch for spending your precious time with me!

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