"foreigners, and its origin unclear, since the dressing has no relationship to Rhode Island and the name is not used for similar preparations outside Sweden. In Germany, a similar salad dressing is called ""American dressing"". Thousand Island dressing Thousand Island dressing is an American salad dressing and condiment based on mayonnaise and can include olive oil, lemon juice, orange juice, paprika, Worcestershire sauce, mustard, vinegar, cream, chili sauce, tomato purée, ketchup or Tabasco sauce. It is one of the most common alternative spreads on a Reuben sandwich if one is not using Russian dressing. It also typically contains finely chopped"
"Louis dressing Louis dressing is a salad dressing based on mayonnaise, to which has been added red chili sauce, minced green onions, and minced green chili peppers. It is commonly used as a dressing for salads featuring seafood, such as a crab (Crab Louis, the ) or shrimp Shrimp Louis. The origin of the dressing is disputed. The Olympic Club in Seattle, The Davenport Hotel in Spokane, Washington, Solari’s Restaurant, Bergez-Frank’s Old Poodle Dog Restaurant and the St. Francis Hotel in San Francisco, and the Bohemian in Portland all claim to be the home of the dressing, with the invention"
"dressing's name comes from the Thousand Islands region, located along the upper St. Lawrence River between the United States and Canada. Within that region, one common version of the dressing's origins says that a fishing guide's wife, Sophia LaLonde, made the condiment as part of her husband George's shore dinner. Often in this version, actress May Irwin requested the recipe after enjoying it. Irwin, in turn, gave it to another. In another, second version of the story, Thousand Islands summer resident, George Boldt, who built Boldt Castle between 1900 and 1904 and who was proprietor of the Waldorf-Astoria Hotel, instructed"
"in either the 1900s or 1910s. In all cases, the original salad was made with Dungeness crab. From ""The American Heritage Cookbook"" published 1964: The first five ingredients are combined and the whipped cream folded in. Louis dressing Louis dressing is a salad dressing based on mayonnaise, to which has been added red chili sauce, minced green onions, and minced green chili peppers. It is commonly used as a dressing for salads featuring seafood, such as a crab (Crab Louis, the ) or shrimp Shrimp Louis. The origin of the dressing is disputed. The Olympic Club in Seattle, The Davenport"
"St. Lawrence, Newfoundland and Labrador St. Lawrence is a Canadian town located on the Burin Peninsula of Newfoundland and Labrador. As of 2016, the population of St. Lawrence was 1,192, down from the 2011 Canadian Census of 1,244. Popular family names in the town include Slaney, Pike, Lake, Drake and Edwards. St. Lawrence was named by a group of shipwrecked sailors who came to the New Found Land in 1583 with Sir Humphrey Gilbert. During the expedition their vessel, “HMS Delight”, sank off Sable Island. Sixteen of her crew drifted in a lifeboat for 7 days before coming ashore on"
"Brockville, Ontario, Canada. According to ""The Oxford Companion of Food and Drink"", the name for Thousand Island dressing ""presumably comes from the Thousand Islands between the United States and Canada in the St. Lawrence River."" However, several different versions of the dressing's origin exist. One common story describes how a fishing guide's wife, Sophia LaLonde, made the condiment as part of her husband George's shore dinner. Often in this version, actress May Irwin requested the recipe after enjoying it. Irwin in turn gave it to another Thousand Islands summer resident, George Boldt, who built Boldt Castle between 1900 and 1904."
"originated in France by a chef to Louis XIII who made a ""sauce au vert"" (green sauce) which was traditionally served with ""green eel"". In 1948, the ""New York Times"" published a recipe for the dressing that included Worcestershire sauce. Later recipes have included variations such as the addition of avocado or basil. In the early 1970s, salad dressing maker Seven Seas produced a bottled version of this dressing. It is still made in limited quantities, although the company has since been purchased by Kraft Foods. Trader Joe's makes a version called simply Goddess Dressing, which is made with tahini"
"to a spicy Caribbean paste made of mashed, pickled herrings, peppers and onions. Salmagundi Salmagundi (sometimes abbreviated as salmi) is a salad dish, originating in the early 17th century in England, comprising cooked meats, seafood, vegetables, fruit, leaves, nuts and flowers and dressed with oil, vinegar and spices. There is some debate over the meaning and origin of the word. The French word ""salmigondis"" means a hodgepodge or mix of widely disparate things. In English culture the term does not refer to a single recipe, but describes the grand presentation of a large plated salad comprising many disparate ingredients. These"
"essential ingredient is a creamy dressing such as Louis dressing, Thousand Island dressing or Green goddess dressing. This dressing is either served on the side or mixed with the other ingredients, depending on which recipe is used. A typical Crab Louie salad consists of: Other ingredients such as olives and green onions have also been listed in some recipes. Crab Louie Crab Louie salad, also known as Crab Louis salad or the , is a type of salad featuring crab meat. The recipe dates back to the early 1900s and originates on the West Coast of the United States. The"
"Green goddess dressing Green goddess is a salad dressing, typically containing mayonnaise, sour cream, chervil, chives, anchovy, tarragon, lemon juice, and pepper. The dressing is named for its tint. The most accepted theory regarding its origins points to the Palace Hotel in San Francisco in 1923, when the hotel's executive chef Philip Roemer wanted something to pay tribute to actor George Arliss and his hit play, ""The Green Goddess"". He then concocted this dressing, which, like the play, became a hit. This dressing, which contained anchovies, scallions, parsley, tarragon, mayonnaise, tarragon vinegar, and chives, is a variation of a dressing"
"The Saint Lawrence River includes Lake Saint-Louis south of Montreal, Lake Saint Francis at Salaberry-de-Valleyfield and Lac Saint-Pierre east of Montreal. It encompasses four archipelagoes: the Thousand Islands chain near Alexandria Bay, New York and Kingston, Ontario; the Hochelaga Archipelago, including the Island of Montreal and Île Jésus (Laval); the Lake St. Pierre Archipelago (classified biosphere world reserve by the UNESCO in 2000) and the smaller Mingan Archipelago. Other islands include Île d'Orléans near Quebec City and Anticosti Island north of the Gaspé. It is the second longest river in Canada. Lake Champlain and the Ottawa, Richelieu, Saint-Maurice, Saint-François and"
"Crab Louie Crab Louie salad, also known as Crab Louis salad or the , is a type of salad featuring crab meat. The recipe dates back to the early 1900s and originates on the West Coast of the United States. The exact origins of the dish are uncertain, but it is known that Crab Louie was being served in San Francisco, at Solari's, as early as 1914. A recipe for Crab Louie exists from this date in a publication entitled ""Bohemian San Francisco"" by Clarence E. Edwords, and for a similar ""Crabmeat a la Louise"" salad in the 1910 edition"
"Boldt, as proprietor of the Waldorf-Astoria Hotel, instructed the hotel's ""maître d'hôtel"", Oscar Tschirky, to put the dressing on the menu in 1894. Sociologists attempting to determine the true origin of Thousand Island dressing found that several conflicting origin stories exist, and that they vary between the various islands and villages of the Thousand Islands region. None appear to have any strong written evidence to support their specific claims. Thousand Islands The Thousand Islands constitute an archipelago of 1,864 islands that straddles the Canada–US border in the Saint Lawrence River as it emerges from the northeast corner of Lake Ontario."
"Dorothy Lynch Dorothy Lynch is a brand of salad dressing originating in the 1940s and 1960s in the American state of Nebraska, currently produced by the Tasty Toppings company. The dressing, which is also used as a dip and condiment in Nebraska, is a reddish-orange and resembles French dressing but with the addition of celery seed and other flavorings. Per legend, the dressing was created by a woman of the same name, who with her husband ran a restaurant at the Legion Club in Saint Paul, Nebraska in the 1940s. As the popularity of her homemade dressing grew among patrons,"
"St. Lawrence Iroquoians had disappeared. This method of treating scurvy using evergreen-needle beverages was later picked up by the British Royal Navy, and spruce was regularly added to ship-brewed beer during eighteenth century explorations of the West Coast of North America and the wider Pacific, including New Zealand. <br> Jane Austen, who had two brothers in the Royal Navy, refers to spruce beer in Chapter 40 of ""Emma"". Alcoholic spruce beer was common in the colonial United States and eastern Canada, made from red or black spruce. A Canadian recipe from 1757 states: It is made of the tops and"
"manufacturers, including Hidden Valley, Ken's, Kraft, Litehouse, Marie's, Newman's Own, and Wish-Bone. Ranch dressing Ranch dressing is a type of salad dressing made of some combination of buttermilk, salt, garlic, onion, mustard, herbs (commonly chives, parsley, and dill), and spices (commonly black pepper, paprika, and ground mustard seed), mixed into a sauce based on mayonnaise, or another oil emulsion. Sour cream and yogurt are sometimes used in addition to or as a substitute for buttermilk and mayonnaise. Ranch dressing has been the best-selling salad dressing in the United States since 1992, when it overtook Italian dressing. It is also popular"
"region as an ingredient in Bloody Marys, and even in places as far south as The Breakers Hotel in Palm Beach, Florida. In 2014, the Maryland-based brewery Flying Dog created an Old Bay-inspired summer ale named Dead Rise to celebrate the seasoning's 75th anniversary. Old Bay Seasoning Old Bay Seasoning is a blend of herbs and spices that is marketed in the United States by McCormick & Company, and produced in Maryland. The seasoning mix includes celery salt, black pepper, crushed red pepper flakes, and paprika. It is regionally popular, specifically in Maryland, the Mid-Atlantic States, the Southern States, and"
"world renown, including the Waldorf salad, Eggs Benedict, Thousand Island dressing, and Veal Oscar. The Waldorf salad—a salad made with apples, walnuts, celery, grapes, and mayonnaise or a mayonnaise-based dressing—was first created in 1896 at the Waldorf by Oscar. The original recipe, however did not contain nuts, but they had been added by the time the recipe appeared in ""The Rector Cook Book"" in 1928. Tschirky was also noted for his ""Oscar's Sauce"", which became so popular that it was sold at the hotel. Another of the hotel's specialties was red velvet cake, which became one of its most popular"
"cabbage salad dressed with olive oil, lemon juice, and garlic), ""pantzarosalata"" (boiled and sliced beetroots, sometimes with beet greens as well, dressed with olive oil and red wine vinegar), ""roka"") salad (arugula dressed with olive oil and red wine vinegar or lemon juice, possibly including anchovies), ""patatosalata"" (potato salad with olive oil, finely sliced onions, lemon juice or vinegar), ""revithosalata"" (chickpea salad), and ""maintanouri"" (parsley salad, usually used as a condiment). ""Cypriot salad;"", native to the island of Cyprus, consists of finely chopped tomatoes, capers, cucumbers, onions, flat-leaf parsley, feta cheese, dressed with olive oil and lemon or red wine"
"Lipton and has been made commercially by a succession of owners since, with the product currently made by Pinnacle Foods, Inc. Italian dressing Italian dressing is a vinaigrette-type of salad dressing in United States and Canadian cuisine, consisting of water, vinegar or lemon juice, vegetable oil, chopped bell peppers, usually sugar or corn syrup, and a blend of numerous herbs and spices including oregano, fennel, dill and salt. Onion and garlic can also be used to intensify the dressing’s flavor. It is often bought bottled, or prepared by mixing oil and vinegar with a packaged flavoring mix consisting of dehydrated"
"Salmagundi Salmagundi (sometimes abbreviated as salmi) is a salad dish, originating in the early 17th century in England, comprising cooked meats, seafood, vegetables, fruit, leaves, nuts and flowers and dressed with oil, vinegar and spices. There is some debate over the meaning and origin of the word. The French word ""salmigondis"" means a hodgepodge or mix of widely disparate things. In English culture the term does not refer to a single recipe, but describes the grand presentation of a large plated salad comprising many disparate ingredients. These can be arranged in layers or geometrical designs on a plate or mixed."
"Ranch dressing Ranch dressing is a type of salad dressing made of some combination of buttermilk, salt, garlic, onion, mustard, herbs (commonly chives, parsley, and dill), and spices (commonly black pepper, paprika, and ground mustard seed), mixed into a sauce based on mayonnaise, or another oil emulsion. Sour cream and yogurt are sometimes used in addition to or as a substitute for buttermilk and mayonnaise. Ranch dressing has been the best-selling salad dressing in the United States since 1992, when it overtook Italian dressing. It is also popular in the US as a dip and flavoring for chips and other"
"St. Lawrence River. According to the United States Census Bureau, the Indian reservation has a total area of . of it is land, and of it (9.76%) is water. It is bordered by the New York towns of Fort Covington (east), Bombay (south), Brasher (southwest), and Massena (west), and by the Akwesasne Indian Reserve to the north in the Canadian provinces of Quebec and Ontario. The nearest city is Cornwall, Ontario, which lies to the northwest, across the Akwesasne Reserve. The original settlement was known as Akwesasne, called Saint Régis by French Jesuit missionaries, presumably after Jean François Régis, the"
"the United States and Canada. The Thousand Island dressing recipe reputedly originated from the Thousand Islands between the state of New York and the province of Ontario. In Argentina, salsa golf is a similar sauce created in the 1920s at a golf course, hence the name. In Ireland, Marie Rose sauce () refers primarily to just ketchup and mayonnaise, and often salt and pepper. Marie Rose sauce in chip shops is usually known as ""burger sauce"", though there are many names in use. However, the above British versions are also used in Ireland. The name used is dependent on where"
"explorer Jacques Cartier, arriving in the river estuary of the North American Great Lakes on the Feast of St. Lawrence in 1535, named it the ""Gulf of St. Lawrence"". The river emptying into the gulf was named the ""St. Lawrence River"". Many names in what are now Québec and the Maritime Provinces of Canada are references to this important seaway, e. g., the ""Laurentian mountains"" north of the city of Montreal, Saint-Laurent (borough), Saint Lawrence Boulevard which spans the width of the Island of Montreal, and St. Lawrence County, New York, United States near Lake Ontario. The rescue operation for"
"for export. The term may come from the British word ""salmagundi"", used to refer to a salad of many different ingredients. That term is originally from the French word ""salmigondis"", which refers to a disparate assembly of things, ideas or people, forming an incoherent whole (a hodgepodge). Solomon Gundy Solomon Gundy is the name given to two distinct (usually) herring food products. In Jamaican cuisine it refers to a pickled (with salt) fish pâté usually served with crackers as an appetizer while in Nova Scotia the same term is the local name for pickled herring and onion. The Jamaican pâté"
"variations of Italian, as well as many other flavors. Italian salad dressing was also served in Kansas City, MO at the Wishbone Restaurant beginning in 1948. The Wishbone had been opened in 1945 by Phillip Sollomi along with Lena Sollomi, Phillip's mother. The Italian dressing served at the Wishbone was based on a recipe from Lena Sollomi's Sicilian family which was a blend of oil, vinegar, herbs and spices. Demand for the salad dressing proved so high that Phillip started a separate operation to produce it for sale, making it by the barrel. The dressing recipe was eventually purchased by"
"duty on one halfpenny per pound on wool, one pound per ton on tallow, three pence each on hides and one halfpenny each of sheepskins. The Council was divided and the motion was not passed. In 1866, Septimus Nash Spong designed a wharf at St Lawrence. Spong received a Queensland Government post in 1861, as clerk of works in the Colonial Architect's Office where he replaced Joseph Sherwin. Spong later moved to Rockhampton where he practiced as an architect, building and land surveyor from 1865 until 1874. As with its Canadian namesake, which has the fastest tide in the world,"
"published in the 1964 version of this cookbook) and the recently in the Times Picayune of New Orleans. The dish is offered in many restaurants in the Mobile Bay area. West Indies salad West Indies Salad is a variation of crab meat ceviche that originated in the Mobile, Alabama area and is still a regional seafood delicacy enjoyed today. West Indies Salad has been claimed as being created by the restaurateur Bill Bayley, the owner of Bayley's Restaurant south of Mobile on Dauphin Island Parkway, in 1947. There are variations of the recipe, but the ingredients should always include lump"
"Saint Lawrence Seaway The Saint Lawrence Seaway () is a system of locks, canals, and channels in Canada and the United States that permits oceangoing vessels to travel from the Atlantic Ocean to the Great Lakes of North America, as far inland as the western end of Lake Superior. The seaway is named for the Saint Lawrence River, which flows from Lake Ontario to the Atlantic Ocean. Legally, the seaway extends from Montreal, Quebec, to Lake Erie and includes the Welland Canal. The Saint Lawrence River portion of the seaway is not a continuous canal; rather, it consists of several"
"West Indies salad West Indies Salad is a variation of crab meat ceviche that originated in the Mobile, Alabama area and is still a regional seafood delicacy enjoyed today. West Indies Salad has been claimed as being created by the restaurateur Bill Bayley, the owner of Bayley's Restaurant south of Mobile on Dauphin Island Parkway, in 1947. There are variations of the recipe, but the ingredients should always include lump blue crab meat, diced sweet white onions, cider vinegar, salt, pepper, and vegetable oil (traditionally Wesson oil). There are recipes in the cookbook of the Junior League of Mobile (first"
"Saint Lawrence, Jersey Saint Lawrence (Jèrriais: St Louothains) is one of the twelve parishes of Jersey in the Channel Islands. The parish covers 5,258 vergées (9.5 km²) and occupies the centre of the Island. Much of the parish is inland, though it has a short stretch of coastline in St. Aubin's Bay. It borders St Peter and St Mary to the west, St John to the north and east, and St Helier to the east. Hamptonne, the Country Life Museum, occupies restored farm buildings in the parish. An apple orchard preserves native Jersey cider apple varieties and the ""preinseu"" (cider"
"Gulf of Saint Lawrence at a time when areas further north (Nunavik) were still glaciated. As post-glacial rebound elevated the southern part of the Canadian Shield more rapidly than the north, the region began to drain northward into the Caniapiscau River, a tributary of the Koksoak River, and ultimately into Ungava Bay. Prior to impoundment, Lake Caniapiscau covered about and was frequented by hunters and fur traders in the 19th century. In 1834, the Hudson's Bay Company opened an outpost there to link its facilities in the James Bay region with those of Ungava Bay, but closed the Kaniapiskau Post"