INGREDIENTS IN THOUSAND ISLAND DRESSING RECIPES

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RUSSIAN DRESSING RECIPE: HOW TO MAKE IT - TASTE OF HOME



Russian Dressing Recipe: How to Make It - Taste of Home image

Russian dressing and Thousand Island are similar in that they are both creamy and salmon in color. However, Russian salad dressing is spicier with the addition of ingredients like horseradish and pepper sauce, while pickle relish gives Thousand Island a sweeter flavor. —Francine Lizotte, Surrey, British Columbia

Provided by Taste of Home

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 1-1/2 cups.

Number Of Ingredients 9

1 cup mayonnaise
1/4 cup chili sauce
1 tablespoon minced shallot
1 tablespoon prepared horseradish
2 teaspoons hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon smoked paprika
1/8 teaspoon salt

Steps:

  • In a small bowl, whisk all ingredients until blended. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 127 calories, FatContent 13g fat (2g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 210mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

AIR-FRYER PORTOBELLO BURGERS WITH DRESSING - FORKS OVER KNIVES



Air-Fryer Portobello Burgers with Dressing - Forks Over Knives image

Breaded, air-fried, and topped with a creamy vegan Thousand Island Aïoli, these aren’t your basic portobello burgers. Nutritional yeast adds a nice cheesy flavor to the breading batter. If you’ve got leftover aïoli, store it in an airtight container and refrigerate up to 3 days; use it as a salad dressing or in a sandwich or wrap.

Provided by FORKSOVERKNIVES.COM

Total Time 30 minutes

Prep Time 30 minutes

Number Of Ingredients 14

¼ cup soaked raw cashews
1 tablespoon low-sugar ketchup
⅔ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
1 tablespoon chopped onion
2 teaspoons dill pickle relish
⅓ cup whole wheat panko bread crumbs
3 tablespoons nutritional yeast
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika
4 portobello mushrooms, stems and gills removed
4 whole wheat hamburger buns
Leaf lettuce
Tomato slices

Steps:

  • Make Thousand Island Aïoli: In a small food processor place cashews, ketchup, and chopped onion. Cover and process, gradually adding 3 to 4 Tbsp. plant milk until aïoli is smooth and about the consistency of mayonnaise. Stir in relish. Set aside.
  • Preheat air fryer to 390°F. In a shallow bowl stir together panko, nutritional yeast, garlic powder, onion powder, and paprika. Place ⅓ cup plant milk in a second shallow bowl.
  • Dip portobello mushrooms in plant milk and then panko mixture, lightly coating all sides. Place mushrooms gill-side down in a single layer in air fryer. Air-fry 7 to 9 minutes or until mushrooms are tender and breading is crisp. Transfer mushrooms to a platter.
  • Add separated hamburger buns to air fryer, in batches if necessary. Air-fry 1 to 2 minutes or until lightly toasted. Repeat until all buns are toasted. Fill buns with lettuce, burgers, tomato slices, and Thousand Island Aïoli.

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  • Make a paste with the garlic and 1/4 teaspoon of the salt by crushing them with the side of a chef's knife. In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup, onion, relish and egg until combined. Season with salt and pepper to taste. Use now or store covered in the refrigerator for up to 2 days.
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  • In a mortar and pestle, mash the onion to create a paste, or use a large heavy knife to mince and mash the onion into a paste. Transfer the onion paste to a small bowl and whisk in the mayonnaise, chili sauce, horseradish, hot sauce, Worcestershire sauce, and sweet paprika. Season with fine sea salt, if desired. DO AHEAD: The dressing can be prepared ahead and refrigerated, in an airtight container, up to 2 weeks.
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