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This easy recipe for homemade Thousand Island dressing adds enzymes and probiotics for extra nutrition and digestibility to your salad or sandwich.
One of my very favorite ways to dress a salad is with homemade Thousand Island dressing.
Unfortunately, the bottled versions purchased from the grocery store don’t do it justice.
The rancid vegetable oils, chemical additives, artificial thickeners, and sometimes high fructose corn syrup prevalent in commercial versions can quickly turn your healthy salad into a bowl of indigestion and inflammation!
Even organic salad dressings leave much to be desired as they commonly contain canola (short for “Canadian Oil”).
Most people do not know that canola oil is, in fact, a hybridization of the poisonous rapeseed oil even if organically certified.
Why bother paying the premium for organic salad greens if the dressing is unhealthy?
In my estimation, it would be far better to buy non-organic salad greens and get the dressing right.
If health enthusiasts only knew that these toxic oils in their beloved organic store salad dressings were contributing to brown spots and wrinkles, they would be horrified.
It is so worth it to make your own with healthy fats!
Fortunately, a nourishing Thousand Island salad dressing is quite easy to make yourself. Why more people don’t do it, I have no idea!
My husband and I particularly enjoy this probiotic-rich, fermented version on grassfed burgers.
The truth is that this homemade Thousand Island dressing tastes good with many dishes.
I used it for dipping a grilled cheese sandwich made with sourdough bread just the other day and it was incredible!
This dressing would be amazing on a Reuben sandwich too.
Probiotic Thousand Island Dressing Recipe
Easy recipe for homemade thousand island dressing that adds enzymes and probiotics for extra nutrition and digestibility to your salad or sandwich.
Ingredients
- 1/2 cup ketchup preferably homemade
- 1/2 cup mayonnaise preferably homemade
- 1 tsp liquid whey optional
Instructions
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Mix the ketchup and mayonnaise together.
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Stir in optional liquid whey to add probiotics and enzymes.
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Serve immediately slathered on a sandwich or drizzled on a salad.
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Refrigerate unused dressing. It will last several weeks in the refrigerator.
Video Demonstration
I’ve posted written recipes for both the fermented ketchup and homemade mayonnaise in the past.
Just mix them together 1:1 and you have probiotic Thousand Island dressing!
Since I already make ketchup and mayonnaise myself, I don’t have to do any additional work!
For those who are more visual learners, here are videos of making each condiment for your convenience.
More Healthy Salad Dressing Recipes
If someone in your family isn’t a fan of Thousand Island dressing, try this raspberry vinaigrette recipe instead.
Or, check out these recipes for maple kombucha salad dressing and honey mustard salad dressing.
See all my healthy salad dressing recipes at the link!
I love those flowers in Annie’s vase 🙂
I hate to be contradictory but Thousand Island got its name from the ‘islands’ of pickles in the dressing. In culinary tradition, some things need to be present to use a pre=established title. If you make a “Reuben” with ketchup, mayonnaise, swiss cheese and corned beef on rye you have a ketchup, mayonnaise, swiss cheese and corned beef on rye sandwich. It is, technically, not a Reuben. Same goes for Thousand Island dressing. It needs ketchup, mayonnaise and chopped pickles.
You can easily add the chopped pickles if you like! 🙂
Yep, got some of those on hand too. (fermented of course)
Thanks for the idea!
Thanks, Sarah! I am fairly new to healthy whole foods and am taking baby steps in learning how to make my own version of everything I used to buy processed from the store. I have been reading your blog for about 6 months and really appreciate all your tips and recipes. I would be lost without them! Salad dressing has been on my mind a lot lately, too, now that warmer temperatures are finally arriving. I have a problem, though! I REALLY do not care for the strong taste of olive oil. I hated my homemade mayo! I tried it with 3/4sunflower oil and 1/4 olive oil and I still hated it! I am also trying to limit sweeteners as much as possible to keep Candida far away so I can’t always just cover it up! Do you know of any other ideas for mayo and dressings? I once heard about avocado oil. What do you know/think about that? Any suggestions for dressings that are not-mayo based as well?
Hi Julie,
I don’t like the strong taste of olive oil in mayo either. So I’ve been making mayo with sesame oil (organic, unrefined, NOT toasted) and coconut oil (also unrefined). You can do either a 1:1 ratio, or a 2:1 sesame to coconut oil. The flavor is much milder. I also use ground mustard powder instead of prepared mustard. I really like the taste!
Celeste
Do you melt the coconut oil first?
I use avocado oil every time I make it. It’s gives a wonderful mild flavor which is great since I so often add other stuff to the mayo to make dressings, sauces, etc..
I’m older than I look! LOL All that butter works wonders … 🙂
That sounds awesome!! We’ve made the lacto fermented ketchup before and really enjoyed it. I’ve been meaning to make a fresh batch. And the homemade mayo is awesome too! Thanks for posting. I rarely purchase storemade dressings – mostly I use the recipes in Nourishing traditions, which are awesome. I just need to find a healthy replacement for French dressing…….. 🙂
Wow! I didn’t know that’s all there was to it! I have these on hand right this minute. I thought it had pickles or something in it, obviously I don’t eat it often. lol I will give this a whirl- thanks Sarah!!
Some versions do have pickles. But this lactofermented version doesn’t but still has the really awesome flavor.
Thanks! I read and watch everything you post! I am still learning and growing after all these years!! And…..I feel like you are my little sister…no that’s a strech, how about daughter?!?!
Just leave it out. You may need to use a bit more sea salt.
Hey, Sarah! Can you suggest a substitute for the fish sauce? I am soooo allergic to fish/seafood that I am afraid to risk it.
Oh thank you thank you thank you! My husband refuses to eat anything but Thousand Island on his salads. Glad to have this recipe!