PASTA SALAD WITH THOUSAND ISLAND DRESSING RECIPES

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HOW TO MAKE CLASSIC THOUSAND ISLAND DRESSING | KITCHN



How To Make Classic Thousand Island Dressing | Kitchn image

Provided by Tami Weiser

Categories     Salad dressing    Egg dish    Sauce    Salad

Total Time 0S

Number Of Ingredients 11

1 1/2 cups prepared or homemade mayonnaise
1/2 cup ketchup
1 teaspoon apple cider vinegar
1 1/2 tablespoons finely minced or grated onion
3 to 4 tablespoons sweet pickle relish
1 teaspoon salt
1/2 teaspoon chili powder or freshly ground black pepper
1 large hard-boiled egg, peeled
1 teaspoon minced pimientos or roasted red pepper, optional
1 teaspoon minced fresh chives, optional
Few drops of any Louisiana hot sauce, to taste, optional

Steps:

  • Mix the dressing: In a large mixing bowl, combine the mayonnaise, ketchup, cider vinegar, onion, relish, salt, and chili powder or pepper and mix until well-combined.
  • Add the egg: Press the egg through a fine-mesh sieve into the bowl and mix well.
  • Customize the dressing: If you wish, add any combination of optional ingredients (pimientos, chives, and/or hot sauce) and mix well.
  • Serve: This dressing can be served immediately, but tastes even better if refrigerated in a covered container for 12 to 24 hours. It will keep for about 4 days.

Nutrition Facts : SaturatedFatContent 4.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 5.4 g, SugarContent 4.2 g, ServingSize Serves 10, ProteinContent 0.8 g, FatContent 27.3 g, Calories 267 cal, SodiumContent 361.5 mg, FiberContent 0.2 g, CholesterolContent 0 mg

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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