Prep 5 mins
Cook 0 mins
We eat salad all the time and I'm always making new dressings. This one is from , "The Saturday Evening Post, Family Cookbook". I even tried it on ruebens and it was great!
- 1 hard-cooked egg, chopped
- 1 1⁄2 tablespoons finely chopped black olives
- 1 teaspoon minced onion
- 1 -2 cup minced celery
- 2 -3 cups low-fat yogurt
- 2 tablespoons reduced sodium ketchup
- Combine all ingredients in a glass jar with tight fitting lid and shake to blend well.
I was sitting around after yakking in the zaar chat room (great to see you there, by the way!) when I got the munchies and went looking for a healthier-than-usual Thousand Island dressing. This was fantastic! I reduced the ketchup by about 1 tsp (ok, the truth is, I ran out), but it was great as it was. I'm going to make shrimp-filled avocado boats tomorrow evening in order to enjoy more of this great dressing. Thank you for sharing, simplemom!
This was good! I whizzed the whole thing up with my Thunderstick and served it over some poached salmon. Thanks for a new slant to an old favorite!