When first prepared, this dressing tastes quite strong. But when tossed with the salad ingredients, it tastes just right. Make it early in the day or even the day before to allow all the ingredients to blend and mellow.

1 cup low fat or soy mayonnaise without chemicals/artificial ingredients
4 cloves garlic – fresh or frozen
1 tsp dried parsley
1/2 tsp WIZARD or ROBBIE’S vegetarian worcestershire sauce
1/2 tsp SPIKE salt free
dash black pepper
fat free milk or soy milk to thin if needed

In 1 quart mixing bowl, place all ingredients and whisk to blend. Pour into a jar, cover tightly and refrigerate until 1 hour before serving time. Before mixing with greens, thin dressing with additional milk if needed as mixture thickens upon refrigeration. Follow instructions for serving as described under the Cobb Style Salad listed above.
Yield – approximately 1-1/4 cups

Recipe property of COOKING HEALTHIER WITH THE HEALTHY COOK by Helen Taylor Smith.

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Shrimp Louis Dressing
Vegetarian with Vegan option

Try this version of dressing that is also known as Thousand Island dressing.

Simply wash, pat dry and chop up romaine greens and chill in refrigerator. When ready to serve, place greens on a plate, rinse at least 2 cups of Bay Shrimp, wild caught, pat dry and place on top of the chilled greens and allow each person to ladle on the dressing. Serve with hot sourdough bread. Use only ingredients without chemicals or artificial preservatives; available at Marlene’s Market & Deli.

2/3 cup natural mayonnaise such as MYSTIC LAKE brand (or NASOYA tofu-based mayo substitute, or vegenaise)
3 Tbs natural catsup
3 Tbs sweet relish
3 Tbs extra virgin olive oil
1 Tbs fresh lemon juice
1 tsp dried parsley
1/2 tsp chile oil*
1/2 tsp SPIKE salt free
dash of pepper

In 1 quart mixing bowl, place all ingredients in order listed and whisk with fork to blend thoroughly. Cover bowl tightly and store in refrigerator until needed; can be made a day ahead. When serving, wash and cut tomatoes in slices and place around the plate close to the greens. Yield – 1-1/4 cups.

* To make chile oil, pour 2/3 cup of organic canola oil or extra virgin olive oil into a small bottle with a tight lid. Add 2 tablespoons of red chile pepper flakes. Shake well. Keep stored in refrigerator. Shake occasionally to mix. Chile oil will become hotter as it sits.

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