Chopped Romaine Salad with Thousand Island Dressing


  • 1 ¼ cups mayonnaise
  • 1/3 cup bottled chili sauce
  • ¼ 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
  • + 3 more ingredients
    • 2 tablespoons chopped green onion
    • Hot pepper sauce
    • 2 medium heads romaine lettuce, coarsely chopped (about 16 cups)

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.

View full recipe at SpringPad


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