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My wife is the olive addict in our house. Me, I like them. I like them enough to put them ON my salads. But I’d never put them IN my salad dressing before. That’s why this mayonnaise Thousand Island salad dressing caught my eye. First, I figured she’d love it. And second, it’d satisfy my curiosity about how it would taste. Well, we both ended up happy because this dressing is really very good. It’s different. It’s a great twist on traditional Thousand Island flavors. A brilliant twist.
You’ve Got That Briny Feeling
The salty brininess of the olives adds a lot of flavor to this mayonnaise Thousand Island salad dressing. It’s creamy, smooth and tasty. There’s a lot going on in it. It’s not just one note. Fortunately, it makes a pretty big batch of dressing.
It’s also great for dipping vegetables!
Grating an onion can be kind of a pain. I usually use a Microplane but lately I’ve found myself using my cheese shredder more and more instead. It comes with a grater wheel that grates onions in a second. And of course, I always use it for my cheeses because nothing beats freshly-shredded cheese.
Also try my blue cheese Thousand Island salad dressing.
Mayonnaise Thousand Island Salad Dressing
Equipment
Ingredients
- 1 cup mayonnaise
- 1/2 cup ketchup
- 1 tablespoon onion grated
- 1 tablespoon green bell pepper minced
- 2 tablespoons green olives pimento-stuffed, minced
- 1 /4 cup celery diced
- 1 /2 cup whipping cream
- 1 large egg hard boiled, chopped
Instructions
- Place all but the chopped egg into a blender.
- Blend for 30 seconds.
- Transfer to a bowl or resealable container.
- Gently stir in the chopped hard-boiled egg.
- Cover and refrigerate for at least 30 minutes.
Notes
Nutrition
Nutritional values are approximate.
Creamy delicious twist on the classic!