Looking for pink Thousand Island recipe?

Question

It is light and fluffy, like the consistancy of Cool-Whip. It is about the color of strawberry ice cream and so good! The waitress said they don't know how the cook makes it, they have to buy a to-go cup of it like I did.
I looked on different recipe sites, with no luck. Any help would be greatly appreciated!

Answer 1

Instead of using mayonaise you use yogurt. All of the other answers I saw are completely wrong. Take any Russian Dressing and substitute the yogurt for the mayonaise and substitute chopped sweet pickle for the caviar.

Answer 2

From Recipe Zarr.

Thousand Island Dressing
Recipe #152783 ratings
Low fat, low sodium, delicious, and a fraction of the cost of store-bought dressings.

10 servings 1 cup 10 min 10 min prep

1 cup fat-free mayonnaise
1/4 cup no-salt-added ketchup or chili sauce
1 ounce finely chopped pimento stuffed olives (, or pickle relish)
2 tablespoons finely chopped green bell peppers
2 tablespoons finely chopped red bell peppers
2 scallions, finely chopped
1 hard-boiled egg, peeled and finely chopped
1 1/2 teaspoons minced onions
2 slices beets, well drained and finely chopped , optional
1 teaspoon sugar
1/4 teaspoon seasoned pepper
1 pinch chili powder
1 dash Tabasco sauce (optional)

Combine all ingredients and refrigerate for at least an hour before serving.
Will keep refrigerated for about 1 week in the refrigerator.

Answer 3

Thousand Island Dressing - Reuben Sauce - What-Have-You Sauce:

5 min 5 min prep
6-8 servings
2 cups, approx

1 cup mayonnaise (Best Foods or Hellmann's or Vegenaise)
3/4 cup catsup or ketchup (or more, to taste)
1 teaspoon dill relish
1 teaspoon sweet pickle relish
1 teaspoon dried onion flakes, to taste
1/4 teaspoon granulated garlic or garlic powder
1/2 teaspoon lemon juice
1/2 teaspoon balsamic vinegar
fresh ground black pepper, to taste

1. In a bowl combine the mayonnaise, catsup, relishes, onion, garlic, lemon juice, balsamic vinegar, and black pepper to taste. Mix well!
2. Makes about 2 cups dressing.
3. To store: put in a tightly covered clean glass container in fridge.
4. To use: put it on reuben sandwiches, pot roast patty melts, burgers, in shrimp cocktail, on salads, or as a dip for chips, veggies, chicken nuggets, steak fingers, et cetera!

Answer 4

Strawberry floating islands
Makes 4 Servings
¼ cup SUGAR
2 teaspoon CORNSTARCH
1 dash OF SALT
1 ½ cup MILK
2 each EGG YOLKS
1 pint STAWBERRIES OR 1 PKG FROZEN
2 each EGG WHITES
¼ cup SUGAR
½ teaspoon VANILLA

BLEND 1/4 c SUGAR WITH CORNSTARCH AND SALT IN 1 QT. CASSEROLE DISH, STIR IN MILK, BLEND IN YOLKS AND M.W. ON MED-HIGH FOR 2-1/2 TO 5 MINUTES. TILL IT COATS METAL SPOON. MIX WITH WISK A COUPLE OF TIMES. CHILL AND STIR IN VANILLA JUST BEFORE SERVING, DIVIDE BERRIES INTO 4 DISHES, BEAT WHITES UNTIL FOAMY, BEAT IN SUGAR 1 Tb AT A TIME, BEAT TILL STIFF PEAKS FORM BEAT IN 1/2 ts VANILLA. POUR CHILLED CUSTARD OVER BERRIES AND TOP WITH MERINGUE. M.W. AT MED-HIGH UNTIL MERINGUES ARE SET 45 SEC TO 1 MINUTE-15 SECONDS. IF NO TURN TABLE IN MICRO WAVE, REARRANGE DURING COOKING.

Answer 5

mayo + ketchup