Classic Iceberg Salad With Thousand Island Dressing Recipes

ICEBERG WEDGES WITH THOUSAND ISLAND DRESSING

Steps:

• In a small bowl, whisk together mayonnaise, chili sauce, milk, vinegar, relish, parsley, scallion, and 1/4 teaspoon each salt and pepper.
• Place iceberg wedges on a platter or divide among 4 plates; drizzle with dressing, as desired. Serve immediately.

THOUSAND ISLAND-WEDGE SALAD

Steps:

• Place 1 lettuce wedge on each of 4 plates.
• Drizzle with dressing.
• Top with bacon and croutons.

TRISHA'S WEDGE SALAD WITH THOUSAND ISLAND DRESSING

Steps:

• Wash the lettuce and remove any damaged or wilted outer leaves. Remove the lettuce core and discard. Cut the head into quarters and set it aside.
• In a medium bowl, whisk together the mayonnaise and the ketchup. Add the hot sauce and pepper to taste. Place a lettuce wedge on each serving plate. Drizzle with the dressing. Also serve dressing with chips and pretzels!

SPLENDID LETTUCE SALAD WITH THOUSAND ISLAND DRESSING

Steps:

• To make dressing, mash the hard-boiled egg with a fork in a small bowl. Measure and add the rest of the ingredients and stir.
• To prepare salad, fill a basin with very cold water. Separate the leaves of the iceberg and romaine lettuce and swish them around in the water. Tear the stems off the spinach leaves and discard them. Put the leaves into the cold water with the lettuce.
• Cut the celery, green pepper, cucumbers, and tomatoes into bite-sized pieces and set aside in large bowl. Slice the mushrooms thinly and add them to the rest of the vegetables.
• Dry the lettuce with paper towels, tear them into bite-sized pieces, and add them to the other vegetables. Toss the salad.
• Dry the spinach leaves with paper towels. Line the salad bowl with the spinach leaves so that they peek out around the edge.
• Mound the tossed salad in the middle. Serve in individual bowls with a dollop of Thousand Island dressing.

AUTHENTIC THOUSAND ISLAND DRESSING

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a medium bowl, whisk together the chopped eggs, Worcestershire sauce, sugar, vinegar, cloves, mayonnaise, relish, olives and red pepper until evenly blended. Chill and serve spooned over fresh greens. Store in the refrigerator.