We eat a lot of salad in this house. The only problem is, I hardly ever have a selection of salad dressing. I am not a fan of grocery store salad dressings. With all the nasty syrups and stuff they use, they are so bad for you. I love a good fresh vinaigrette and my husband loves a good ranch. It is not friendly to our guests who have a hankering for Thousand Island. My son comes for dinner often and passes on the salad because Thousand Island is his favorite. So I decided to make some and jar it in my fridge for his next visit. I have to admit it is quite tasty! Great to dip veggies in too!
Homemade Thousand Island Dressing
adapted from Magnolia Days
3/4 cup mayonnaise
1/2 cup sweet chili sauce
1/4 teaspoon ground mustard
Juice of 1/2 lemon
1 teaspoon apple cider vinegar
1 tablespoon sweet pickle cubes
3 round dill pickle slices (about a tablespoon)
1/2 X 1 1/2-inch slice roasted red bell pepper
1 teaspoon capers
1 tablespoon chopped onion
1 hard-boiled egg yolk
Fresh ground pepper
In a medium bowl, stir together mayonnaise, chili sauce, ground mustard, lemon juice and vinegar until combined.
In a small chopper or food processor, add the sweet pickle cubes, dill pickle slices, roasted red bell pepper, capers, onion, and egg yolk.
Process until finely chopped.
Add chopped mixture to the mayonnaise mixture. Season with fresh ground pepper. Stir until thoroughly combined.
Refrigerate for at least 1 hour before serving. Refrigerate leftovers in an air-tight container.