Chopped Romaine Salad With Thousand Island Dressing Recipes

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CHOPPED ROMAINE SALAD WITH THOUSAND ISLAND DRESSING



Chopped Romaine Salad With Thousand Island Dressing image

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.

Provided by lazyme

Categories     Low Protein

Time 10m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/4 cups mayonnaise
1/3 cup chili sauce
1/4 cup pimiento, drained and chopped
1 large hard-boiled egg, finely chopped
3 tablespoons dill pickles, finely chopped
2 tablespoons Dijon mustard
2 tablespoons capers, drained
2 tablespoons green onions, chopped
hot pepper sauce
2 medium head romaine lettuce, coarsely chopped

Steps:

  • 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.).
  • Place lettuce in large bowl. Toss with enough dressing to coat.

Nutrition Facts : Calories 196.9, Fat 13.6, SaturatedFat 2.1, Cholesterol 36, Sodium 597.8, Carbohydrate 17.3, Fiber 4.3, Sugar 6, Protein 3.6

CHOPPED SALAD WITH SMOKY THOUSAND ISLAND DRESSING



Chopped Salad With Smoky Thousand Island Dressing image

Simply delightful Southwestern salad dressed with delicious smoky, spicy Thousand Island. A must try!

Provided by Debs Recipes

Categories     Cheese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 18

1 hard-boiled egg
1/2 cup mayonnaise
3 tablespoons milk
3 tablespoons chili sauce
2 tablespoons finely chopped dill pickles
1 tablespoon finely chopped red bell pepper (or other color)
1 tablespoon finely chopped onion
2 teaspoons chipotle chiles in adobo, very finely minced
1/4 teaspoon sugar
16 ounces romaine lettuce leaves, torn (about 12 cups or 1 1/2 ten-ounce bags prepared lettuce)
1 cup large tomatoes, seeded and chopped
1 cup frozen corn, at room temperature
1 cup canned black beans, rinsed and drained
1/2 cup red bell pepper, chopped (or a mix of colors)
4 scallions, thinly sliced (almost 1/4 cup)
1 cup cheddar cheese, shredded
1 large firm ripe avocado
1 cup Doritos, crushed coarsely then measured (we used Spicy Sweet Chili flavored Doritos)

Steps:

  • Mash hard-boiled egg with fork in a small bowl into very small crumbly pieces. Stir in remaining dressing ingredients.
  • Combine lettuce, tomato, corn, black beans, bell peppers, scallions, and cheese in a large bowl and toss. Add dressing and toss again to coat.
  • To help avocado stay nice & green and Doritos retain crispness, wait until just before serving to toss them into salad. Makes 6 large servings.

Nutrition Facts : Calories 403.7, Fat 22.6, SaturatedFat 6.6, Cholesterol 57, Sodium 630.3, Carbohydrate 40.7, Fiber 15.3, Sugar 8.9, Protein 15.8

CHOPPED ROMAINE SALAD WITH THOUSAND ISLAND DRESSING



Chopped Romaine Salad with Thousand Island Dressing image

Categories     Condiment/Spread     Salad     Leafy Green     Appetizer     Low Carb     Lunch     Salad Dressing     Mayonnaise     Lettuce     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1 1/4 cups mayonnaise
1/3 cup bottled chili sauce
1/4 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
2 tablespoons chopped green onion
Hot pepper sauce
2 medium heads romaine lettuce, coarsely chopped (about 16 cups)

Steps:

  • 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.)
  • Place lettuce in large bowl. Toss with enough dressing to coat.

CHOPPED ROMAINE SALAD W/ THOUSAND ISLAND DRESSING



Chopped Romaine Salad w/ Thousand Island Dressing image

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.

Provided by Vicki Butts (lazyme)

Categories     Lettuce Salads

Time 15m

Number Of Ingredients 10

1 1/4 c mayonnaise
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

Steps:

  • 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.

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