This tangy homemade dressing keeps a few days when chilled, and is also great for turkey sandwiches, coleslaw and deviled eggs.
Recipe information
Yield
Makes 8 servings
Ingredients
1 1/4 cups mayonnaise
1/3 cup bottled chili sauce
1/4 cup chopped drained pimiento
1 large hard-boiled egg, shelled, finely chopped
3 tablespoons finely chopped dill pickle
2 tablespoons Dijon mustard
2 tablespoons drained capers
2 tablespoons chopped green onion
Hot pepper sauce
2 medium heads romaine lettuce, coarsely chopped (about 16 cups)
Preparation
Step 1
Combine first 8 ingredients in medium bowl and whisk to blend. Season dressing to taste with hot pepper sauce, salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)
Step 2
Place lettuce in large bowl. Toss with enough dressing to coat.
