Thousand Island Dressing is a classic American condiment with a rich history dating back to the early 20th century. Legend attributes its origin to the Thousand Islands region between the U.S. and Canada, where it was first crafted by a fishing guide’s wife. This creamy, tangy dressing quickly became popular, especially as a complement to salads and sandwiches. It gained mainstream fame when served at the Waldorf Astoria Hotel in New York. Traditionally made with mayonnaise, ketchup or chili sauce, and a blend of finely chopped vegetables and seasonings, this dressing is known for its signature pink hue and zesty flavor. It’s an essential in Reuben sandwiches and a favorite for wedge salads.
Ingredients
- ½ cup mayonnaise
- 2 tbsp cream
- 4 tbsp chili sauce
- 6 tbsp stuffed olives (chopped)
- 1 green onion (finely chopped)
- 2 sprigs parsley (chopped)
- 1 egg (hard-cooked , finely chopped)
- Salt (to taste)
- Pepper (to taste)
- paprika powder (to taste)
Serving
- 4 wedges iceberg lettuce
Instructions
Step 1: Prepare the Base
- In a mixing bowl, combine 1/2 cup mayonnaise, 2 tbsp cream, and 4 tbsp chili sauce.
- Stir until well blended.
Step 2: Add the Chopped Ingredients
- Finely chop 6 tbsp stuffed olives and 1 green onion.
- Add to the dressing mixture.
Step 3: Incorporate Fresh Herbs and Egg
- Chop 2 sprigs of parsley and 1 hard-cooked egg.
- Mix them into the dressing.
Step 4: Season to Taste
- Add salt, pepper, and chili powder to your liking.
- Mix well.
Step 5: Serve
- Spoon over crisp lettuce wedges or store chilled for later use.
Tips
- Substitute ketchup for chili sauce for a sweeter, milder taste.
- Add a few drops of Worcestershire sauce for depth of flavor.
- Stir in finely chopped boiled egg for an authentic retro texture.
- Use Greek yogurt instead of some mayonnaise for a lighter version.
- Add a dash of paprika or hot sauce for extra color and spice.
Transcription of the Original Recipe
Read or copy the transcription
Thousand Island Dressing 1/2 cup Mayonnaise 2 T cream 4 T Chili sauce 6 to 8 stuffed olives 1 green onion 2 sprigs parsley 1 hard cooked egg salt pepper & paprika Place all ing in blender & serve on lettuce wedges -
From Transcription to Instructions
Hi , a quick friendly note from us at Salvaged Recipes: the original directions were just "Place all ing in blender & serve on lettuce wedges," so the instructions break that single line into bite‑sized steps: mix the mayonnaise with mustard and chili sauce first, then add the chopped olives and green onion, stir in the parsley and chopped hard‑cooked egg, and finally season.The added steps simply make the order easier to follow and show when each chopped item goes in.
Nutrition
Calories: 120kcalCarbohydrates: 2gProtein: 0.3gFat: 12gSaturated Fat: 1.8gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 180mgPotassium: 40mgFiber: 0.1gSugar: 1.5gVitamin A: 50IUVitamin C: 2mgCalcium: 4mgIron: 0.1mg
