Low Fat Thousand Island Dressing

1/3 cup low-fat mayonnaise
2 tablespoons ketchup
2 tablespoons fresh lemon juice
2 tablespoons minced red bell pepper
1 tablespoon minced onion
1 tablespoon minced fresh parsley leaves
1 tablespoon sweet pickle relish
a pinch of cayenne
1/4 cup water

In a blender or food processor blend all ingredients and salt to taste until smooth, adding up to 2 tablespoons additional water if necessary to thin to desired consistency. Dressing keeps, covered and chilled, 1 week. Serve dressing with crisp lettuce, sliced tomatoes, or seafood salad.

Makes about 1 cup.

Each tablespoon about 12 calories and 0.3 grams fat (22% of calories from fat)
Gourmet
May 1996

¼ cup fat free mayonnaise
¼ cup Grey Poupon Dijon Mustard
¼ cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika

Excellent with marinated chicken and greens, onions, etc.

I love a basic Greek salad dressing as well, and you can go easy on the olive oil if you like, just adding enough to have the flavor...just fresh lemon juice, EVOO, salt, pepper,& a bit of sugar or honey.

Another thing I learned is that when making a vinaigrette without much oil, rice wine vinegar is nice because it is milder than many other vinegars, and so doesn't need as much oil to tame it down.

Years ago, dieting, I took to eating salads with V-8 drizzled on for dressing....sounds odd, I know, but it tasted pretty good, actually.

Bottom line is that the pureed cucumber provides the right consistency for a salad dressing with a nice flavor along with it. Play with the seasonings to please yourself.