Name: Chopped Romaine Salad with Thousand Island Dressing
Yield: Makes 8 servings
Ingredients: 1 1/4 cups mayonnaise; 1/3 cup bottled chili sauce; 1/4 cup chopped drained pimiento; 1 large hard-boiled egg, shelled, finely chopped; 3 tablespoons finely chopped dill pickle; 2 tablespoons Dijon mustard; 2 tablespoons drained capers; 2 tablespoons chopped green onion; Hot pepper sauce; 2 medium heads romaine lettuce, coarsely chopped (about 16 cups)

This tangy homemade dressing keeps a few days when chilled, and is also great for turkey sandwiches, coleslaw and deviled eggs.

Recipe information

Yield
Makes 8 servings

Ingredients

1 1/4 cups mayonnaise

1/3 cup bottled chili sauce

1/4 cup chopped drained pimiento

1 large hard-boiled egg, shelled, finely chopped

3 tablespoons finely chopped dill pickle

2 tablespoons Dijon mustard

2 tablespoons drained capers

2 tablespoons chopped green onion

Hot pepper sauce

2 medium heads romaine lettuce, coarsely chopped (about 16 cups)

Preparation

Step 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.)
Step 2
Place lettuce in large bowl. Toss with enough dressing to coat.

TagsSalad Romaine Lettuce Leafy Greens Vegetable Scallion Onion Root Vegetable Side Lunch Dinner Nut Free Vegetarian Quick Easy 30 Minutes or Less Weeknight Meals No-Cook Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes