Iceberg wedge salad with Homemade Comeback Thousand Island Dressing and garnished with thin slices of red onion, sliced grape tomatoes, chopped pimentos and crumbled bacon.
Homemade Comeback Thousand Island Dressing
I'm guessing that just about every southerner has a recipe in their recipe box for Thousand Island Dressing - and every one of them just a little bit different. It's a pretty simple dressing really - just a mix of mayonnaise, add in some ketchup or chili sauce, throw in some chopped sweet pickles or pickle relish and a bit of chopped egg and you'll have a perfectly fine Thousand Island dressing.But, I say, why not kick it up a bit and transform our fabulous and original Mississippi Comeback Sauce into a great Thousand Island dressing?
DE-lish y'all - hope ya like it!
By the way, that's Trisha Yearwood's Baked Spaghetti peeking around in the background in the picture below. I love it more every time I make it and it's a real crowd-pleaser. As a main dish for 6 adults and 2 kids, with a side salad and garlic bread, there was nary a drop left! I even used up the tail end of my homemade cream of mushroom soup with it!
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Recipe: Homemade Comeback Thousand Island Dressing
©From the Kitchen of Deep South Dish
Prep time: 10 min | Yield: About 1-1/2 cups
Ingredients
Instructions
- 1/8 cup of light olive oil or vegetable oil
- 1/4 cup of chili sauce
- 1/4 cup of of ketchup
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of Creole or other spicy mustard
- 1 cup of mayonnaise
- 1 hard boiled egg, chopped
- 2 tablespoons of chopped sweet pickle or pickle relish
- 1/4 teaspoon of freshly cracked black pepper
- Couple dashes of hot sauce
- 1/4 teaspoon of Cajun or Creole seasoning (like Slap Ya Mama) {affil link}, or to taste
- 1/2 tablespoon of minced onion
- 1/4 teaspoon of garlic powder
Combine all of the ingredients until blended. Can also process in a food processor or blender for a smoother dressing. Store in fridge overnight before using. Use as a salad dressing, as a sandwich spread, or as a dipping sauce on everything! Thin to desired consistency with a bit of milk.
Wedge Salad: Remove any discolored outer leaves and cut iceberg lettuce into 6 to 8 slices, according to servings needed. To crisp, place into large bowls and carefully pour iced water over lettuce until covered. Let rest for 15 minutes. Carefully remove wedges and let dry on a clean towel. Plate wedges, drizzle dressing over the top and garnish as desired. Crumbled, cooked bacon, chopped fresh tomato or sliced grape tomatoes, red or yellow onion, crumbled bleu cheese and fresh herbs are a few options.
Source: http://deepsouthdish.com
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©Deep South Dish
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