Spicy Thousand Island Dressing
Thousand Island dressing is best with substantial greens; add in meats and cheeses for a chef's salad. Spread our thick, assertively spicy interpretation on pumpernickel, with turkey, Swiss, lettuce, and tomato.
- Yield: Makes 3/4 cup
Source: Martha Stewart Living, August 2005
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon sambal oelek (hot chile paste)
- 2 tablespoons coarsely chopped sweet pickles, or sweet pickle relish
- 2 teaspoons coarsely chopped green olives with pimientos
Whisk together mayonnaise, ketchup, chile paste, pickles, and olives in a medium bowl. Dressing can be refrigerated in an airtight container up to 1 week.