Chopped Romaine Salad With Thousand Island Dressing

lazyme's Note:

This dressing is much better than any store-bought. I'm not usually a Thousand Island type of person, but this is great on this salad, and on crab or shrimp Louis as well. I found this in Bon Appetit magazine, February 1998. Prep time does not include making hard-boiled egg.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 1 1/4 cups mayonnaise
• 1/3 cup chili sauce
• 1/4 cup pimiento, drained and chopped
• 1 large hard-boiled egg, finely chopped
• 3 tablespoons dill pickles, finely chopped
• 2 tablespoons Dijon mustard
• 2 tablespoons capers, drained
• 2 tablespoons green onions, chopped
• hot pepper sauce
• 2 medium head romaine lettuce, coarsely chopped

Directions:

1. Combine first 8 ingredients in medium bowl and whisk to blend. Season dressing to taste with hot pepper sauce, salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.).
2. Place lettuce in large bowl. Toss with enough dressing to coat.

Reviews

[lin1]

We really liked this dressing thanks.

[Lori Mama]

Made for a nice main dish meal. Not a huge thousand island dressing fan either, but really enjoyed this rendition. I did add some tomato and some sliced, leftover pork to the mix. :)

[JackieOhNo!]

This was fabulous and needed no other salad ingredients except for the romaine. I made it exactly as written, except I used pickle relish as well. It also made a lot of dressing, and I used the leftovers as a spread on some chicken cutlet sandwiches. Thanks for sharing this. Made for Cookathon for Lazyme.