Low-Carb Sugar-Free Thousand Island Dressing Recipe

Thousand island salad dressing in bowl
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  • Prep Time
    5 min
  • Cook Time
    0 min
  • Total Time
    5 min
  • Yield
    1 cup Thousand Island Dressing

This Low-Carb and Sugar-Free Thousand Island Dressing can be used for so many things -- on burgers (many restaurants use it as their "special sauce"), with shrimp or, of course, on a salad.

Most Thousand Island dressings have quite a lot of sugar, but this sugar-free and low-carb version is just as good. Feel free to vary the balance to suit your own taste.


  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup sugar-free ketchup
  • 3 tablespoons sugar-free relish, such as Mt. Olive Brand
  • 1 tablespoon prepared mustard​


  1. In a small bowl, whisk together 1/4 cup mayonnaise, 1/4 cup sour cream, 1/4 cup sugar-free ketchup, 3 tablespoons sugar-free relish and 1 tablespoon prepared mustard. Adjust amounts of ingredients to taste.
  2. Depending on the exact ingredients, you might want to add a little more ketchup or even some sweetener. Store, covered, in the refrigerator.

Nutritional Information: 1 tablespoon of this Thousand Island Dressing has 1/2 gram of carbohydrate and 35 calories.

What Makes a Salad Dressing Healthy?

The oil can actually make some of the nutrients in the salad, particularly the fat-soluble vitamins and phytochemicals, more accessible to your body.

The problem with salad dressings in the store falls into four categories -- serving size, added sugars, less-than-great oils, and other ingredients that can be problematic.

  • Serving Size: It only takes a small amount of an oil-based dressing to coat the leaves of a salad. Put a small amount in a bowl and toss the salad very well. This uses less oil and it tastes better when the salad has an even coating of dressing instead.
  • Added Sugars: In general, reduced-fat dressings have more sugar than "regular" dressings. Try to find dressings that have zero or 1 gram of carbohydrate per 2-tablespoon serving, as well as no sugary ingredients, especially in the first four ingredients on the list. Note also that balsamic vinegar tends to have some sugar in it.
  • Best Oils: The best oils for salads dressings have high amounts of monounsaturated fats and low amounts of omega-6 fats. Olive oil is probably the best choice, at 73% monounsaturated fat and 9% omega-6. Also, look carefully for partially hydrogenated fat, which is almost entirely trans-fat.
  • Other Ingredients: There are quite a few salad dressings on the market whose first or second ingredient is water. Those dressings tend to have a lot of vegetables, gums, and other ingredients to add "body" back into the dressing. I find it harder to dress a salad with these "gloppier" dressings.

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