Bottled dressings are expensive. And how many salads does one bottle dress? Not many. Why not use them as an ingredient in alt-dressings and dips/spreads, rather than using what comes straight from the bottle? Doctor them up to your tastes, extend them while reducing the calorie and fat content!! Works for me!

Makes 2-1/2 cups


1/4 c. prepared yellow mustard

1/4 c. apple cider vinegar

THE RESULT? A creamier more flavorful abundant dressing.

Feel like more pickles in the dressing?

Add 1/3 c. chopped dill pickles. Because the dressing is already abundantly sweet adding sweet pickles would be a bit much.

Because I already had chopped dill in a jar I used those with good effect. Or chop your own.

The bottle advertises 16 oz. yet when adding all the other ingredients it totaled 2-1/2 cups.

Add about 3 more Tablespoons for what can’t be scraped from the bottle, that you lose in measuring and you’ve increased the yield by nearly 3/4 cup plus with no added calories. Bottled dressings are expensive.

The dressing presents as creamier and bulkier than the original with no added fat or calories.

Keep in mind that although the dressing has no fat calories, it still comes in at 50 calories per 2 Tablespoons.

So, you can have over twice as much dressing with the original fat-free thousand island dressing and even more than that when extended.

Plus it contains no fat. So if you want to add a little fat onto something else in the meal you can do it without doubling the fat by using a fatted dressing too.

There’s nothing wrong with animal-free fat in small amounts. However when you add a lot of small amounts throughout the day it adds up to too much.

Cut a little fat wherever you can without losing flavor and texture is the simplest way to handle your fat intake.

Actually, extending the dressing made it creamier, the color improved as well as the texture.

All around it tasted more exciting. I will use this now for other dishes requiring a dipping sauce. Baked tater tots come to mind.

Baked chips such as vegan POPCORNERS.

Also good with vegan fish in place of tartar sauce – I’d add a few more chopped pickles and chopped onion.

Now, I’m thinking about a coleslaw dressing as well. Chopped red roasted peppers?

Create your own extensions and surprise yourself with new and improved dressings and dips.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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