FBR 1k Island Dressing

My aunt and I created this delicious dressing that is a mock-up of the regular Thousand Island Dressing you find in the supermarket.

I had a lot of people try it and say it tastes and looks like the Thousand Island Dressing. 

I also have other people say they don’t eat Thousand Island Dressing but love this one. So I feel like it’s a win/win situation. And because it’s dairy-free and allergy-friendly, I thought it would be fun to call it 1k Dressing instead of Thousand Island to make it unique.

I hope you enjoy this my friends!! Let me know what you think.

IMPORTANT INFORMATION TO KNOW:

Eliminate or modify any ingredients to accommodate your dietary restrictions.

This FBR 1k Island Dressing recipe is Allergy-Friendly:

FREE OF: Gluten, Oats, Wheat, Dairy, Eggs, Fish, Shellfish, Soy-Free, Starch, Yeast

Use suggested ingredients and ALL FARR BETTER RECIPES are:

Plant-Based, Vegan, Vegetarian, Gluten-Free, Dairy-Free, Wheat-Free with most No Added Salt

I try really hard to find you products that have No Oil, No-MSG, Organic and that are Non-GMO. You can conveniently order them on my website.

Click the underlined ingredient links and photos below that will show you valuable information like;

♦  how to prep the ingredients

(wash all produce, soak or marinate, etc…)

♦  what cut is preferred for each recipe

(minced, diced, chopped, sliced, etc…)

♦  how to prepare the ingredients

The ingredient links will also provide the health benefits, nutrients, and resources that can help accommodate illnesses, diseases, autoimmune deficiencies, and food allergies.

Some symbols to look for when shopping for ingredients:

               

I want to provide as much as I can to make cooking fun and easy.

Click on the equipment photos and underlined links to see what I like to use when making these delicious recipes. Included in the links are eco-friendly details about the product and easy ordering options if you need to add these to your kitchen collection.

             

I have done a lot of research to find highly rated healthy products. I’m not afraid to use equipment to make cooking fun and easy!

So what makes this FBR 1k Island Dressing so amazing?

Vegan Mayo  

Garlic

FBR Oil-Free Ketchup

Dill Pickle Relish

Green Onions

Lemon Juice

Black Pepper

 Now let’s prepare this delicious meal.

 Prepare Dressing

Combine all the dressing ingredients into a mixing bowl and stir until completely mixed together. This is an easy recipe to have your kids and grandkids help make. They will love the flavor!!

 

Add 1 cup of the Vegan Mayo

Here’s what I do. After I make the FBR Creamy Seasoned Ranch Dressing, I use the remainder of the Mayo in the 2nd jar to make this recipe. It turns out to be the perfect amount. 1 1/2 jars (3 cups) for the Ranch Dressing and the remaining cup is used for this one. 

Note: You can also use 1/2 cup vegan mayo and 1/2 cup dairy-free yogurt to replace the 1 cup vegan mayo. Depending on your allergy or dietary restrictions.

2 green onions finely chopped

First, rinse onions under cool tap water and remove any wilted part or cut off damaged green parts you don’t want. Cut off the stringy root ends and dispose of them. Cut off 2″ or less of the green ends to get a fresh green onion to work from.

Use the 2-in-1 Clever Food Chopper Cutter & Cutting Board to thinly cut your green onions right into the bowl.

Thinly slice the green onions by hand Option 2:

If you don’t have 2-in-1 Clever Food Chopper Cutter & Cutting Board, use your knives and thinly slice the onions. You can layout the onions in a row on a cutting board and cut off the stringy root ends and dispose of them. Cut off 2″ or less of the green ends to get a fresh green onion to work from.  

Then thinly slice your green onions with a knife. Add to bowl when done.

1 minced garlic clove = to about 1 tsp

I love this handy little gadget to mince my garlic. Click the photo to see other options for mincing garlic.

Or go to my garlic page to see how to chop and mince the garlic by hand.

1/4 cup Farr Better Ketchup

If you want, you can use regular ketchup. But be aware of oil, fructose, added sugar and other ingredients that we all should avoid. Read the labels. 

2 tbsp Dill Pickle Relish

Add 1 tsp lemon juice

Here are some Lemon Lime Citrus Squeezer options I enjoy using to maximize the juice amount. If this doesn’t work, you can purchase an allergy-friendly lemon juice product as an option.

Citrus Juicer

Ideas to use this delicious dressing

Once the dressing is done, add it to other wonderful dishes. Ideas off the top of my head are for sure salads, wraps, lettuce wraps, tortilla roll-ups, veggie dip, dress on baked potatoes, pasta dishes, veggie burgers, flatbreads, fries or tater tot dip, potato wedge dip, tacos, get the idea?

 

 Ideas to store this delicious dressing

My favorite dairy-free mayo is Follow Your Heart_® Non-GMO Veganaise Soy-Free Better Than Mayo Dressing in the 16 oz jars. When I make my dressing’s, I just put it back in the jar to store it in the refrigerator. PS. I also store my bulk seasonings in these jars and just label them. They are perfect for storing so many dry products like quinoa, legumes, nuts, seeds and more. Reuse resources you already have my friends.

To save money you can order your mayo in bulk. 

These jars are also great if you are juicing. I would label the jars with the different juicing recipes I created. The family loved it.

Any Jars should work that you can seal tightly. Be creative. Label your jars with our wonderful wrap it, label it, store it page.

 

 

Where did this dressing get its name from?

Thousand Island Dressing was named in honor of the beautiful area where it was first prepared, Thousand Islands, New York.

Who invented it?

The story goes, in the early 20th century, a fishing guide’s wife, Sophie Lalonde, made the condiment for her husband’s shore dinner.

Actress, May Irwin liked it so much she requested the recipe.

She in turn, gave it to another Thousand Islands summer visitor George Boldt, who was the owner of the Waldorf Astoria Hotel in New York.

Boldt then directed his world-famous maitre d’, Oscar of the Waldorf, to put it on the hotel’s menu at once.

From WFMZ 69 NEWS