- 1 cup mayonnaise
- 1/4 cup chili sauce
- 2 hard-cooked eggs, chopped
- 2 tablespoons chopped green onion
- 2 tablespoons chopped celery
- 4-1/2 teaspoons finely chopped onion
- 1 teaspoon paprika
- 1/2 teaspoon salt
- Salad greens
- In a small bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with salad greens. Yield: 1-1/2 cups.
Originally published as Thousand Island Salad Dressing in Taste of Home April/May 2001, p35
Reviews for Thousand Island Salad Dressing
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Reviewed Mar. 18, 2012
So good on taco salad!
Reviewed Nov. 1, 2011
I left out the paprika and it was delicious. My husband prefers a sweeter version though, so I will be making one with sweet pickle relish from now on.