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Iceberg Wedges with Thousand Island Dressing

This is a classic salad to serve with a steak dinner.

  • Servings: 4

Source: Everyday Food, July/August 2005


  • 1 cup reduced-fat mayonnaise
  • 1/4 cup tomato-based chili sauce
  • 1/4 cup milk
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon chopped fresh parsley
  • 1 scallion, thinly sliced
  • Salt and pepper
  • 1 head iceberg lettuce, cored and cut into 8 wedges


  1. In a small bowl, whisk together mayonnaise, chili sauce, milk, vinegar, relish, parsley, scallion, and 1/4 teaspoon each salt and pepper.

  2. Place iceberg wedges on a platter or divide among 4 plates; drizzle with dressing, as desired. Serve immediately.

Cook's Notes

The dressing can be refrigerated in an airtight container for up to 2 weeks. Before serving, whisk to loosen.

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