Total Time
5mins
Prep 5 mins
Cook 0 mins

Adapted from Epicurious website, originally from an old 1950s issue of House and Garden magazine. I like it on salads of just greens or greens plus red onions, but it's also suggested for fish salads or other vegetable salads. I did decrease the oil and increase the garlic a bit.

Ingredients Nutrition

Directions

  1. Blend in a blender.

Reviews

(2)
Most Helpful

This was a very tasty dressing that I would describe as something between a thousand island and french dressing. I served this over a sprin mixture of greens and my company really liked it. I only made half because that was all I needed for this weekend and I wasn't sure how long it would last. thanks for a new tasty dressing.

~Nimz~ October 07, 2006

This is a good, healthy salad dressing that we enjoyed over a salad of Romaine and tomatoes. I halved the recipe since it makes a huge amount, but stuck closely to the recipe ingredients and instructions. I was a bit disappointed that I really couldn't taste the green pepper much, nor the chili sauce, but the onions and garlic carried the dressing nicely. It's basically a souped up version of French dressing. If you like French dressing, you will like this good recipe.

Geema August 18, 2006

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