- 1 cup vegan mayonnaise
- 1/4 cup water
- 2 tablespoons bottled sweet pickle relish*
- 2 tablespoons bottled chili sauce
- 2 tablespoons ketchup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1 head iceberg lettuce
2. Cut the lettuce head into 6 wedges, and place 1 wedge on each of 6 plates.
3. Drizzle each serving with about 1/4 cup dressing.
A few notes on ingredients: I recommend a light vegan mayo (like reduced-fat Vegenaise) to keep the salad healthier overall. I also recommend using filtered water, since it is never boiled in this recipe. Here's a line up of the rest of my vegan condiments for the dressing:
If you want to continue with the retro theme, try serving with the vegan breaded shrimp from Sophie's Kitchen.
*I actually took a gamble with the sweet pickle relish tonight. Whole Foods 365 brand is organic - including organic (non bone-char) sugar - but contained ever-suspicious "natural flavors." However, I have a soft spot for Whole Foods and trust the company, and since there was no allergen warning for dairy or shellfish, I went out on a limb and assumed the flavors were vegan and I could make the salad tonight. I almost never use an ingredient before receiving a confirmation on the source of natural flavors, so do hope I'm right on this one! I have an inquiry into the company to confirm my hunch, so stay tuned for the answer.
Update: I am pleased to report this response from Whole Foods: "Thank you for contacting us. The natural flavors in our sweet relish are all vegetable in nature." Thank you Whole Foods!
6 servings (1 lettuce wedge, 1/4 cup dressing), Calories 97
Thousand Island dressing was my favorite in high school (vegetarian, not yet vegan), and one bite of this salad transported me back. A delight for the tastebuds. I'll confess I was always confounded as to what actually went into Thousand Island, never able to discern the components. Now knowing that there was Dijon, relish, and chili sauce, I was easily able to distinguish all three. This salad was way more dressed than usual for me, so felt like an indulgence even though light.
A little side note tonight on some of the wines I've been enjoying this winter. The colder the weather, the more I crave full-bodied wines, the liquid equivalent of winter comfort food. Some great vegan ones to try are the zinfandel from Grisole vineyards:
the syrah from Buenas Ondes:
and the merlot from Badger Mountain:
A rich chardonnay makes a good winter white; Buenas Ondes is a good one to try. These wines are all certified vegan and available from The Organic Wine Company.