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Thousand Island Salad Dressing

salad dressings

4 ounces plain fat-free yogurt
--about 1/2 cup
2 tablespoons chill sauce
1 hard-cooked egg white; finely chopped
1 tablespoon finely chopped green pepper
--or red sweet pepper
1 tablespoon finely chopped onion
1 1/2 teaspoon chopped dill pickle
1 1/2 teaspoon finely chopped pimiento
1/2 teaspoon worcestershire sauce
--or prepared horseradish
2 teaspoons skim milk; (up to 3)

Combine yogurt and chili sauce in a small bowl. Stir in egg white, sweet pepper, onion, pickle, pimiento, and Worcestershire sauce or horseradish. Cover and store in the refrigerator up to 1 week. Before serving, stir in enough milk to make dressing of desired consistency.

Makes 16 (1-tablespoon) servings.

Nutrition facts per serving: 8 cal., 0 g total fat (0 g sat. fat), 0 mg cholesterol, 50 mg sodium, 1 g carbohydrate., 0 g dietary fiber, 1 g pro.

Food exchanges: none.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 16 servings

Preparation Time: 0:00

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