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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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In my family growing up, there was ALWAYS a bottle of Thousand Island dressing in our fridge. Bottled dressings to me now are yucky so I make all mine from scratch. This recipe is one of the best tasting ever, based on one used at the now defunct Filene's Restaurant in Boston. Ingredients:
1 cup best foods/hellman mayonnaise |
2 tbsp. heinz chili sauce |
1 tbsp. finely chopped white onions, rinsed |
1 tbsp. finely chopped dill pickle or sweet pickle relish |
1 tbsp. finely chopped cooked beets |
1 finely chopped hard-cooked egg |
1 tbsp. finely chopped chives |
1 tbsp. finely chopped pimientos or fresh, peeled red bell pepper |
1 tbsp. finely chopped flat-leaf parsley |
1⁄2 tsp. worcestershire sauce |
juice of 1 fresh lemon |
sugar, salt and freshly ground black pepper |
Directions:
1. Mix all ingredients in a bowl with a rubber spatula, adjusting seasonings to your liking. Serve over wedges of iceberg lettuce/gem lettuce/butter lettuce hearts, etc.
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