The original Russian dressing was actually made with yogurt. Early in the 20th century, some chef in Chicago replaced the yogurt with mayonnaise—and that’s when it became one of the most popular salad dressings in the country. That little tweak also made it one of the most caloric and unhealthy salad dressings around. In this version, the best of both Russian and Thousand Island dressing, the fat has been reduced from 16 grams to less than 1 gram per serving. It’s perfect for salads, charcuterie—and, of course, the classic Reuben sandwich.

Ingredients

　　1/2 cup Rocco’s Magnificent Mayonnaise (page 200) or store-bought low-fat mayonnaise, such as Hellmann’s Low-Fat Mayonnaise Dressing

　　1/2 cup reduced-sugar ketchup, such as Heinz

　　1 dill pickle, chopped fine (about 1/3 cup)

　　1 garlic clove, mashed to a paste

　　1 tablespoon fresh lemon juice

　　1 packet (3.5 g) Truvia

　　1 teaspoon celery salt

　　1 teaspoon sweet paprika

　　1 tablespoon hot sauce, such as Frank’s RedHot Original

Step 1

nutritional information

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　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.