Chopped Romaine Salad w/ Thousand Island Dressing

Chopped Romaine Salad W/ Thousand Island Dressing Recipe

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Vicki Butts (lazyme)


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.

☆☆☆☆☆ 0 votes
15 Min
No-Cook or Other


1 1/4 c
1/3 c
chili sauce
1/4 c
pimiento, drained and chopped
1 large
hard boiled egg, finely chopped
3 Tbsp
dill pickle, finely chopped
2 Tbsp
dijon mustard
2 Tbsp
capers, drained
2 Tbsp
green onion, chopped
hot pepper sauce
2 medium
heads romaine lettuce, coarsely chopped


1Combine 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.)
2Place lettuce in large bowl. Toss with enough dressing to coat.

About Chopped Romaine Salad w/ Thousand Island Dressing

Course/Dish: Lettuce Salads
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy