Chopped Romaine Salad With Thousand Island Dressing

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.

• Ready In: 10 mins
• Serves: 8

Ingredients

• 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.