Thousand Island Dressing

I make this salad dressing all year long, but this time of year when there is left over corned beef, I whip up a batch to use as a sandwich spread for weeknight Reuben sandwiches.  

A close cousin to Russian dressing, Thousand Island can be used as a dressing for greens or a wedge of iceberg lettuce, as well as a tasty spread for sandwiches.  I don't particularly care for gloppy mayonnaise based salad dressings, so I thin the dressing with a little bit of water before seasoning with salt and pepper.  However, if I am going to use it as a condiment or sandwich spread, I leave it in its gloppy goodness.

Printable Recipe

Thousand Island Dressing

makes about 1 1/2 cups

1 cup quality mayonnaise, like Hellman's

2 Tablespoons Heinz Chili Sauce

2 Tablespoons ketchup

2 Tablespoons finely minced gherkins

2 scallions, finely minced

1 Tablespoon finely minced fresh flat-leaf parsley

Water to thin if using as a dressing (optional)

Kosher salt and freshly ground black pepper to taste

In a medium bowl, stir together the mayonnaise, chili sauce, ketchup, gherkins, scallions, and parsley.  (If using as a dressing, thin with a teaspoon of water at a time until desired consistency).  Season with kosher salt and freshly ground black pepper.  Cover and refrigerate for at least one hour for the flavors to blend. Enjoy!

Source: Adapted from Joy of Cooking, 1997