Reviewed: Nov. 8, 2009

One of my favorite dressings is Thousand Island and I am very picky about how it tastes. While visiting relatives in Crescent City, CA, a local restaurant that my family has made a tradition at eating at serves homemade TI dressing for their Crab Louie salad that is absolutely the best I have ever tested. This recipe is very close to that dressing. I slashed the recipe in half and didn't put in quite the amount of sweet pickle relish that it called for (I put in slightly less than 1/4 cup and I think it has more than plenty favor without being too sweet); only 1/4 cup of the red bell pepper (my boyfriend doesn't care too much for them); and no cloves (I didn't have any). This is a great tasting dressing! Thanks.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sportsfn

Cooking Level: Expert

Home Town: Carson City, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 12, 2009

First let me say you must let this set for at least an hour or longer. When I first tasted it I though "just mayo". I cut the recipe in 1/2 and added the following: 1/2 t onion powder & garlic powder 1/2 t cayenne 1 1/2 T horseradish After sitting overnight. WOW this is good stuff.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

FISHGIRL

Cooking Level: Expert

Home Town: Encampment, Wyoming, USA

Living In: Melbourne, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2009

Much better than the stuff you buy at the store. It does make a lot though. Don't know what I'll do with so much dressing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Aunt Bee

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 11, 2009

I love this dressing!!!! The flavors are wonderful after a few hours in the fridge. I can't eat salad anymore with the stuff you get at the store. Thanks for this delicious recipe!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

burr7

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 7, 2009

This dressing is delicious. I am not an egg fan though. If you love eggs in your salad you will flip over this recipe. I now make with out mixing in the eggs and it is perfect for me.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CookBrooke

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

Living In: Winston Salem, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 12, 2009

This is a great recipe. I did not have red peppers, so I substituted cayenne pepper powder to taste. It turned out very tasty, and a bit of tang which was nice.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

nascar43

Cooking Level: Expert

Home Town: Dallas, Georgia, USA

Living In: Cool Ridge, West Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 28, 2009

This was an excellent recipe. I used all ingredients except cloves and added a bit of horseradish sauce to tang it up. I agree with some of the other reviews that it gets better when you let it set for a couple of hours. Used this over a Mahi tuna salad. Scrumptous.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MIKKO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2009

absolutely the best dressing mix. It does take a bit to make but well worth it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

golfergurl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 4, 2009

I skipped the black olives but this was still REALLY REALLY good. I only used about half of the mayo but a bit more egg. (Scaled this to 5 servings and ended up with a recipe that used 7/8 egg. I finely chopped 1 jumbo hard boiled egg.)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

gapch1026

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2009

I have to say I absolutely love this recipe! Very tasty and I will be doing this again! The pinkish hue in other recipes comes from the roasted red peppers.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MommaMack

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Bath, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 2009

Excellent! I didn't have red peppers, but I didn't miss them, either. My kids were kinda' confused as to why it wasn't that odd salmon color they are used to, but once they tried it, they were very happy with the taste. But then, they wanted to know exactly WHAT was in the store bought stuff to make it that odd color...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

1hothippiechick

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 7, 2008

Omitted the olives and red bell pepper. Used on reuben quesadillas. Great recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Peach822

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2008

Thank you for this recipe!! I am now totally addicted to Thousand Island!!! The first time I made it ( it makes 6 cups), I ate salad everyday- used it on baked potates and dipped my fried mushrooms in it. Heck, I put it on everything! I didnt know that Thousand Island dressing could be so good!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Debbie Allen

Cooking Level: Intermediate

Home Town: Mooringsport, Louisiana, USA

Living In: Beebe, Arkansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2008

Made it according to the directions - it was OK - not what I was hoping for I guess. After two weeks in the refrigerator it turned to liquid - ??

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Big "M"

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2008

this was fun to make and the results are mind blowing. Everyone who has this asks for the recipe. Its great on burgers as well as wedge salads

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Shelley

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Portland, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2008

My husband loves Thousand Island on salad and hambugers so I decided to make this for him to enjoy while I was away. I agree that you should at least make it one day before you plan to serve it. I also added 2 TBSP of tomato paste to give a little extra color and taste. I love it! So far I've had it on a reuben, hamburger, ham sandwich and the best was on a chef salad! OOH it was so good! I'll never buy a bottled version again!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Jen Willing

Cooking Level: Expert

Home Town: Grand Blanc, Michigan, USA

Living In: East Jordan, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 17, 2008

Here's my secret ingredient - add one crumbled up hard-boiled egg to the dressing. Really adds body and a deep flavor. A lot of high-end restaurants add a hard-boiled egg too.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

happywifey

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 5, 2008

It's good but I don't see what all the fuss is about! It didn't make me say wow! but all in all it was good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nickelbillsrules

Cooking Level: Professional

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 2, 2008

WOW! This was unbelievably good! I left out the items my family doesn't like (olives and red pepper) and added a dollop of chili sauce for the color as another member suggested. I'll NEVER buy store bought again!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

staceyjm

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 30, 2008

I don't like 1000 island dressing except on rueban sandwiches, which is why I didn't have any on hand. I had some leftover corned beef to make sandwiches with, but no dressing, until I stumbled upon this recipe. Many 1000 recipes were ketchup, mayo and relish (yuck!) Let me tell you, after tasting this dressing, and following the recipe exactly, I am an authentic thousand island dressing lover! It made my ruebans outstanding, and I will never go back to the sorry dressing they call 1000 island in the stores! Thanks!!!

Was this review helpful? [ YES ]
4 users found this review helpful