After watching Alton Brown making yogurt the other day, and then making the Thousand Island Dressing, all I’ve wanted the last few days was salads. I think I’ve mentioned on here before that there was a restaurant just west of Lake Charles, LA when I was growing up and they had the best Thousand Island Dressing. They put a finely chopped boiled egg in it and some tiny pieces of cheddar cheese so I always do that to mine. The only changes I made to Alton’s Thousand Island Dressing were:
- Boiled Eggs – I added 2 chopped boiled eggs. I don’t chop them . . I put them on a sauce and use a fork to mash them.
- Cheddar Cheese – I used probably 3 ounces of cheddar and cut it into small chunks.
- Olives – I totally left out the olives. I meant to chop a few and add it to a small amount and try it but I don’t know if I’d like olives in there. I will try them . . as soon as I remember.
For lunch today, I seared some salmon and added it to our salad and that was our lunch!
Salad
Vince loves the dressing and I love that I can make yogurt and use it for so many things. We’ve been using the Thousand Island Dressing in place of mayo on our sandwiches and burgers. Thank you, Alton Brown!
Connie Robison says
OK, I am going to try this dressing. I make my own yogurt too and sometimes I have a little more than I can eat. This sounds like a perfect way to use some up. Now, off to find some lettuce.
cassews says
Oh yummmy.. Speaking of olives;a friend of ours puts green olives in her potato salad and its delicious . Not alot but makes her creamy potato salad a tad different than the normal potato salad.