directions
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1
Cut roasted pepper into small dice
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2
Finely chop egg and pickle and green onion
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3
Toss all with mayonnaise, chili sauce, mustard and capers
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4
Season to taste with salt, pepper and Tabasco
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5
Dressing keeps 2 days in refrigerator
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6
Coarsely chop lettuce and place in a medium salad bowl. Set aside
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7
When ready to serve toss with dressing and top with tomatoes.
CHOPPED R0MAINE SALAD WITH THOUSAND ISLAND DRESSING
ingredients
- 1/4 roasted red pepper
- 1 hard-boiled egg
- 1/2 small dill pickle
- 1 green onion
- 2/3 cup mayonnaise
- 1/4 cup ketchup style chili sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon capers, drained and rinsed
- Tabasco to taste
- 1 medium head romaine lettuce
- 12 tiny cherry or grape tomatoes