Title: Thousand Island Dressing
Categories: New, Vegtime6
Yield: 32 servings

1 md Shallot; halved
1 tb Finely chopped dill pickle
-or fat-free
Pickle relish
1 c Ketchup
3/4 c Low-fat soft silken tofu; (6
-oz.)
1 tb Granulated onion

MAKES 2 CUPS DAIRY-FREE

Silken tofu is the creamy low-fat secret to this wonderful dressing. Stored
in a glass jar, the dressing will keep in the refrigerator for up to four
days- add a little water to thin if necessary.

In food processor, process shallot and pickle until finely minced, stopping
occasionally to scrape down sides of work bowl. Add remaining ingredients
and 3/4 cup water and process until blended. Store in a glass jar in the
refrigerator.

Recipes excerpted from The Taste for Living Cookbook by Beth Ginsberg and
Mike Milken (Time Life, 1998).

PER TABLESPOON: 27 CAL.;1G PROT.; 10 TOTAL FAT (0 SAT. FAT); 5G CARB.; 0
CHOL.; 192MG SOD.; 0 FIBER

Converted by MC_Buster.

By Kathleen on Apr 05, 1999.

Recipe by: Vegetarian Times Magazine, April 1999, page 62

Converted by MM_Buster v2.0l.