Chopped Romaine Salad With Thousand Island Dressing |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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. 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.
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