Recently we ate at Bob Evans Restaurant. The people at the next table muttered and groused, so I tuned in to hear what upset them. Someone had ordered a salad with Thousand Island dressing, and when the new menu change went into effect, guess what had been eliminated?
It got me to thinking about how frequently I used to fix homemade Thousand Island dressing. Now I suppose Ranch has taken its place - or at least it did at Bob Evans!
1 C. Mayonnaise
1/4 C. Chili Sauce (Ketchup may be substituted - but only in a pinch.)
1/4 C. Sweet Pickle Relish
2 Hard-boiled Eggs, chopped
1/4 tsp. Onion Powder (Better with chopped green onions, but since my family won't eat onions, I've learned to adapt.)
Mix well. Refrigerate.
Options:
Chop and Add: Stuffed Olives (one of my favorites), green pepper, or onion.
Top with Paprika.
To read about the origin of Thousand Island dressing, click here.
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