Chopped Romaine Salad with Thousand Island Dressing

Like my mother made, but she used pimento stuff green olives. In a pinch, use those in place of pimentos and capers.

• LexyFood

• 2/18/2014

Be careful of adding too much hot sauce. I added a couple teaspoons sweet pickle juice as I found the recipe not sweet enough..(guess I am used to the bottled variety) Good texture...I chopped everything very finely even the capers. The egg is definitely needed in my opinion, gives the dressing depth. All in all a very good dressing, not worth 4 stars (it has to be FANTASTIC, BEST I EVERY HAD to warrant 4 stars for me)

• cookincali

• Turlock, Ca

• 11/19/2012

This is so yummy and full of texture, and not too sweet and gummy like the bottled version. I used lowfat mayo and also added one small gherkin.

• msspicey

• Houston, Texas

• 4/1/2012

This thousand island dressing and salad made a tasty quick lunch. I had to skip the egg and use less onion since I ran out, but I will try the remaining dressing with them later in the week. I had homemade chili sauce in place of the regular bottled sauce, used 1 T mustard, and did not drain the capers.

• Anonymous

• Southwest FL

• 4/21/2011

This was wonderful! I made reubens, and I did not want to buy thousand island dressing because the organic was too expensive and the others had hydrogenated oils. This was SO easy and made for a very delicious dressing. I did not add the pimentos, and I added a little extra pickle juice (2 T) to add vinegar and extra flavor. I also added about 3T of brown sugar, and I did include the egg. It is smooth, creamy, and delicious! Next time, I will make it with plain yogurt instead of mayo since there is so much flavor in the ingredients. Consider planning two meals around this dressing and keep it in a Good Seasons cruet. Maybe crispy romaine salad one day, reubens another, and an avocado tomato and chicken salad another...it is so good you will want to use it all up!

• HighlandParker

• Illinois

• 10/22/2010

Throw away the bottle dressing, this is fantastic! I was very leary of the egg but I decided to give it a chance. I loved the texture it gave. I think without it, the dressing would be more of a Come Back Sauce. I cannot wait to serve along with a steak.

• Anonymous

• Mississippi

• 5/12/2010

Because I didn't have all the ingrediates, I had to make a few substitues. I used light mayo and less than the recipe listed. The addition of the capers was awesome. My husband did not know he wass eating Thousand Island Dressing, which he hates! He wants me to make this recipe again.

• joanhb

• Chicago

• 12/17/2009

Had crab louies last night and added lemon to this recipe. I love crab.... really dislike 1,000 island dressing. So looked for something new and found this. It was SO GOOD. Mom, a fellow 1,000 island dressing hater also loved it. Dad still liked his sweet pickle & ketchup variety-he's on his own. I will definitely make again.

• Anonymous

• Napa, CA

• 11/22/2009

I made this recipe as written including the hard-boiled egg, which I liked, but did not have pimento. Still authentic. The dressing is not exceptional-it's Thousand Island- but good for what it is. My husband found it nostalgic. Certainly a good accompaniment to an old fashioned steakhouse meal or roasted chicken sandwiches.

• Anonymous

• Winnipeg, MB.

• 8/5/2009

I am not a fan of 1000 Island dressing at all. I *never* eat it at home, and never order it in restaurants. But for some reason tonight as I was searching for a new salad recipe for a very hot summer day, this sounded good. But it was more than just good. It is amazing. Wonderful. Tangy & tasty. Holy wow! I loved the chunks of capers & pickles. I used whole grain dijon, chives instead of green onion (as suggested by another reviewer) and skipped the eggs at my husbad's request. I will make this for my friends and family for the rest of our lives. Triple yum!

• fechefseattle

• Seattle

• 7/30/2009

Perfect every time! I do omit the chopped egg though. We make this often, great as a dip for veggies too!

• skipndana

• Benicia, CA

• 4/30/2009

Thousand Islands dressing is such a guilty pleasure and this recipe is wonderful. Sometimes, I leave out the chopped egg.

• stwa

• Ottawa

• 2/19/2009

Served this delicious dressing at a dinner party and have been dipping various and sundry items in it since then (crudites, pretzles, fingers). Yum.

• Anonymous

• Chicago

• 2/16/2009

This is so good and definitely my husband's favorite. I follow the recipe 'cept for fresh chives for the onion. A child of the 60's, I loved my mother's homemade Thousand Island - served on iceberg wedges, of course. But this is way better, with the tang of dijon, dill pickles and capers!!! Tonight we had it on ribbons of crunchy romaine with sliced radishes and cherry tomato halves. More tender lettuces do not hold up to the body of this dressing.

• cdtully

• Borger, TX

• 1/26/2009

When I was a child, I loved Dorothy Lynch dressing. When I grew up, bottled dressings never 'hit my spot', and were always so chemical tasting to me. So, my idea of a Kraft of Wishbone Thousand Island was pretty pathetic. Then, a friend had this recipe made to dress her fresh grilled tuna sandwich on sliced ciabatta bread with delicious greens and slices of radishes. Oh be still my pounding heart! What a flavor and what a great compliment to the tuna. Since then, I have made this myself and love it with fish, but also on salads, vegetables, and thin slices of leg of lamb, some havarti, and mixed greens in a pita.. oh man! What a wonderful sandwich!

• skyemaire

• Sunny Arizona!

• 11/17/2008