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No need to buy salad dressing when you can make a flavor-packed dressing in just minutes using everyday pantry ingredients.
I was inspired to make this salad dressing by a local restaurant that serves the best Thousand Island Dressing I’ve ever tasted. While I didn’t ask for the recipe, I spent a good amount of time eating small bites on a spoon and writing down what I tasted. The best part is that I nailed it! It’s loaded with chopped hard-boiled eggs that takes salad dressing to a whole new level.
Why We Love This Dressing
- Not only is it super simple to make, but it’s loaded with zingy flavor.
- It goes great on iceberg lettuce and other salads, it’s perfect as a sandwich or hamburger spread, extra flavorful on wraps, and don’t forget to try it as a dip for french fries.
Ingredients
Let’s Make Restaurant Style Thousand Island Salad Dressing
- Placed all of the ingredients into a small dish.
- Gently fold them together.
- Refrigerate for 1 hour before serving.
How To Make My Wedge Salad
- Start by cutting the iceberg lettuce in half at the core on the bottom of the head.
- Using the core as your guide, cut each half in half again.
- If the core is really thick, carefully cut it off.
- Now the wedges are ready for dressing and garnish.
Krazy Kitchen Mom Tips
- This dressing can be made in advance and will stay good in the refrigerator for 1 week. Store it in an airtight container.
- My favorite airtight containers for homemade salad dressings are small mason jars with lids. They also make a great shaker for mixing vinaigrettes.
- I like to garnish the wedge salad shown in the photos with crumpled bacon and onion straws.
More KKM Homemade Salad Dressing Recipes
- Strawberry Champagne Vinaigrette
- Homemade Poppy Seed Dressing
- Creamy Mayo Dressing
- Homemade Catalina Salad Dressing
- Grilled Peach Salad Dressing
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Restaurant Style Thousand Island Salad Dressing
No need to buy salad dressing when you can make a flavor-packed dressing in just minutes using everyday pantry ingredients.
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Ingredients
- 1 extra large hard-boiled egg – diced
- 1/3 cup ketchup
- 1/3 cup plus 1 tbsp mayonnaise
- 2 tbsp sweet pickle relish
- 1/2 teaspoon minced garlic
- 1 tbsp apple cider vinegar
- 1 tbsp fresh parsley – chopped
- 1/4 teaspoon paprika
- salt and pepper to taste
Instructions
- Placed all of the ingredients into a small dish.
- Refrigerate for 1 hour before serving.
- Gently fold them together.
Notes
Krazy Kitchen Mom Tips:
- This dressing can be made in advance and will stay good in the refrigerator for 1 week. Store it in an airtight container.
- My favorite airtight containers for homemade salad dressings are small mason jars with lids. They also make a great shaker for mixing vinaigrettes.
- I like to garnish the wedge salad shown in the photos with crumpled bacon and onion straws.
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