Reviewed: Mar. 15, 2008

This is absolutely terrific. I used it for reubens as a dipping sauce. I think between the sauerkraut and the dressing and cheese they can sometimes be too wet. Anyway...very, very good. I did put the veggies (I added 2 T sweet onion) and the egg through the food processor as opposed to using a simple dice. I didn't think I'd like the big chunks. I cut the recipe by a third as I do not feed an army...it worked fine in the smaller quantity. Try it and you will like it.

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ORVILLE76

Cooking Level: Expert

Living In: Winona, Minnesota, USA

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Reviewed: Feb. 27, 2008

I made this exactly as written and when I first tasted it, I didn't care much for it, thought it was tart and wished I hadn't used that much vinegar. I added about another tablespoon of sugar but that didn't seem to make much difference. Oh, well, I put it in the refrigerator (the recipe made SO MUCH, that I didn't want to pitch it right away).... Then I tried it today, and OMG this is to DIE for!!! My point is, let it mellow for awhile, it definitely needs to let the flavors mingle. Yesterday 2 stars, today at least 5 - 6 stars!

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Lori

Cooking Level: Intermediate

Home Town: Zanesville, Ohio, USA

Living In: Glendale, Arizona, USA

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Reviewed: Nov. 25, 2007

I'm glad to see homemade dressing recipes - personal preference, I didn't like this one, but appreciate the submit.

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linda

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Reviewed: Jul. 20, 2007

eh. very creamy.

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carythary

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2007

I was skeptical at first... but this recipe is AWESOME. I never liked 1000 island before this recipe! I didn't change a thing, which is very unusual for me. For anyone wondering about the color, it comes out looking like caesar dressing. It gets better and better the longer it sits, and has a little tang without being sour. We used it on reubens, as a veggie dip, and on crackers with pastrami and cheese. yummy!

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Leila

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2006

This salad dressing was delicious, and the recipe yields a ton of end result! I also found this to be an easy throw together courtesy of can chopped olive. I too added some chili sauce to get a slight color in it that would get folks to try it. This one's a keeper.

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Jason

Cooking Level: Expert

Living In: New Hartford, New York, USA

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Reviewed: May 12, 2006

I agree with DANMAN commercial Thousand Island has ruined a once exquisite salad dressing. This is how it should taste! All of the ingredients blend to make such a unique flavour. I have found this dressing keeps well for a couple of weeks in the refrigerator.

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 7, 2006

YUM!!! What else do I have to say. It is easy and it has wonderful flavor with just the right amount of texture. I am especially happy that it is not pink/peach. You can make it that way if you want to, but why?

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Oobie

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Reviewed: Mar. 28, 2006

nisarahmed

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nisarmhmed

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Reviewed: Mar. 19, 2006

AY CARAMBA! THIS IS UNBELIEVABLE GOOD. I didn't have a red pepper, so I used chili sauce till it was the perfect color and taste. I served it on a wedge of iceberg lettuce with shaved gorgonzola on top of the dressing, and balsamic marinated apples and walnuts on the side. This dressing is awesome, and a definite keeper. Thanks for posting and sharing this recipe. Brons

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BRONNITA

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Reviewed: Mar. 14, 2006

very good!

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dayica

Cooking Level: Expert

Home Town: Sarnia, Ontario, Canada

Living In: Centerville, Ohio, USA

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Reviewed: Mar. 6, 2006

Excellent! Works well with reduced fat mayo to keep ol Bill Fance fit.

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The Frugal Bungler

Cooking Level: Expert

Living In: Modesto, California, USA

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Reviewed: Nov. 18, 2005

This was very good. I hate olives so they were out. I used reduced fat mayo and it worked well. We also used this as a topping on a hamburger. Thank you.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Nov. 12, 2005

I grew up in a tiny town in the midwest and we had this cafe run by some woman who is no longer with us and she made the absolutely best homemade thousand island recipe. This is the first recipe I have come across that gets even close to hers. It's really good! I even dip Ritz crackers in it for a quick snack late at night.>. weird huh?

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echomoon

Cooking Level: Expert

Home Town: Cando, North Dakota, USA

Living In: Antioch, California, USA

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Reviewed: Oct. 28, 2005

This is a great TI dressing! I didn't have any red peppers or cloves on hand, so those were omitted. But I added a teaspoon of chili sauce that gave it some color and a little bit of that extra taste that the peppers may have provided. Thanks so much. I will definitely be making this again!

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SPRTSFN

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Reviewed: Aug. 17, 2005

I love Thousand Island, but this particular recipe didn't appeal to me.

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YUKONCORNELIUS

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Reviewed: Jul. 20, 2005

Needed Thousand Island dressing to finish making reuban sandwiches, this was WONDERFUL! :-) Thanks for the recipe!

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MONICA213

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Reviewed: Mar. 5, 2005

Thank You! I've been looking for a good thousand for a long time. Our family loves this we even dipped our homemade fries into it tonight. I followed the recipe exactly and it made 6 1/2 cups. Reminds me of the dressings when I was a kid, thanks again.

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40andluvnit

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Reviewed: Aug. 20, 2004

I must concur with all the other reviewers. This dressing is wonderful! I used to love 1000 Islnd, but found that over the years the ready made stuff has bvecome too sweet or cloyingly sour. And what is up with the color. So when I ran out of all other dressings at home and saw I had all of the ingtreds to make this, I decided to see how it came out. Well, I really love this! Mine came out slightly pinkish - from the red peppers I guess, The taste is perfect, and even before I had the salad made I was dipping veggies into it. Only additions were salt. a smidge onion powder (1 tsp.) and black pepper. Thanks, Local 1000 Islander!

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MAMMALEH

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Reviewed: Jun. 23, 2004

I used Miracle Whip and left out the cloves and olives and it still turned out WONDERFUL!! A little sweet and sour, so I think the next time I make this again, I will cut down on the vinegar and cut out the sugar all together. Thanks for the recipe!!

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