Thousand Island Dressing for Shrimp Salad
This dressing is one of hers that has become my families traditional Thousand Island go to.
Originally the recipe came from a friend of hers that worked for a very successful San Francisco sea food restaurant. It was the dressing that went on their Shrimp Louie salads.
For me it is solely reserved for shrimp salad because I am not much of a fan for sweet on a regular vegetable with lettuce salad.
I will not bother with a recipe for the salad itself because I simply cut up romaine, celery, radish, tomato, cucumber and onion. Add a bunch of cooked shrimp. The big ones that are deveined, shelled but with the tail shell left on.
This salad base is something I make up and keep in the frig. for 3 or 4 days until it is gone. Romaine keeps a long time if you buy it very fresh and use it right away.
I simply cut all of the ingredients up in a very large spaghetti bowl cover with saran wrap then store in my outside refrigerator. From that I take whatever amount I want for the days salad either for the family or as individual servings. It is my handy time saver.
For shrimp salads I make individual bowls for each person. They then can add the amount of dressing they want to their salad. Not everyone likes the same amount of dressing I find.
- 2 cups of mayonnaise
- 3/4 cup catchup
- 1 hard boiled egg chopped
- 1 Tbsp dry chopped onion
- 1 sweet pickle chopped fine or 2 Tbsp pickle relish
- 1 can sliced olives
- 1/2 tsp garlic granules
- Simply mix all ingredients together let stand for a couple of hours in the refrigerator before use to allow the flavors to blend.
|Ingredients used.||Ready to be served.|