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

8 serv.

cups mayonnaise↗1 1⁄4
cup chili sauce↗1⁄3
cup pimiento, drained and chopped↗1⁄4
large hard-boiled egg, finely chopped1
tablespoons dill pickles, finely chopped↗3
tablespoons Dijon mustard↗2
tablespoons capers, drained↗2
tablespoons green onions, chopped↗2
hot pepper sauce↗
medium head romaine lettuce, coarsely chopped↗2

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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