My favorite dressing for salads is Thousand Island. The bottled dressings you can buy just are not as good as I remember from years ago. I am always on the lookout for a recipe and have tried several.
This recipe from The Farm Journal Country Cookbook looked closer to what I remembered eating and so decided to try it. I must say, this is marvelous! Just what I remembered eating, easy to make and really, really good.
My daughter and grandson were here when I was making it, and I had a hard time stopping them from sampling it before I could get it in the refrigerator to chill. They are not fans of Thousand Island so I was really surprised at their reaction.
The dressing is fairly thick and we thought it would make a great dip. Tried it with celery and chips and I think that I will have to start keeping this on hand. This is so good and so easy, that I hope some of you will try it for yourselves.
Creamy Thousand Island Dressing
½ cup salad dressing (I used Miracle Whip)
½ cup chili sauce
1 tsp. Worcestershire sauce
Dash of Tabasco sauce
½ teaspoon salt
¼ teaspoon paprika (I omitted this)
2 tablespoons chopped celery
2 tablespoons pickle relish ( I used sweet)
2 tablespoons chopped pimiento olives
1 teaspoon minced onion
1 hard cooked egg chopped
½ cup dairy sour cream
Combine salad dressing, chili sauce Worcestershire, Tabasco, salt and paprika in 1 qt. Bowl. Stir in celery, relish, olives, onion and egg; mix well. Fold in sour cream. Chill. Makes one pint. Will keep for one month if tightly capped and refrigerated.
I have that cookbook but I don't think I've tried this recipe! I don't remember using sour cream and olives when trying other recipes. Looks like it makes about 2 cups and that's a little much but it might not be too hard to reduce by half. Thanks much for posting this!
ReplyDeleteIlene, If I remember right, I made half of the recipe the first time. The olives give it the flavor I remember as a child and a teenager which is what I was looking for. Hope this works for you.
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