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    Jul 2011
    Sunny South Texas, USA

    Salad Dressing: Padre Island Dressing (similar to Thousand Island)

    I get tired of the prices and ingredients list that reads like chemistry homework, so I looked around for some dressing ideas...

    I have made it with homemade components, and with store-bought mayo/ketchup, too... Both were equally YUMMY!


    Padre Island Dressing,
    a Texas Twist on Classic Thousand Island Dressing

    Makes about 2 1/2 cups

1 1/2 cups prepared or homemade mayonnaise
1/2 cup ketchup
1 teaspoon vinegar, apple cider or wine or rice vinegar
1 1/2 tablespoons finely minced or grated onion, any color
3 to 4 tablespoons dill pickle relish
1 1/2 teaspoon chili powder, freshly ground black pepper, chipotle, cayenne pepper, or any combination thereof totaling 1.5 t
1 large hard-boiled egg, peeled, mashed small
1 teaspoon minced fresh cilantro, chives, spring onion stem, pimentos, etc.
    1 t Tabasco for a bonus kick! (I tried it with the Smokey Chipotle Tabasco, and it was great!)

    1. Mix the base dressing: In a 3+ cup measuring cup, measure the mayonnaise, ketchup. Add vinegar, onion, dill relish, and pepper and mix until well-combined.
    2. Add the egg: mash the egg through a fine-mesh sieve into the bowl and mix well. Alternately, fork-mashing it well on a small plate and then transferring it to the measuring cup also works. Or skip the egg entirely, if you don't have a boiled egg on-hand.
    3. Customize the dressing: If you wish, add any combination of remaining ingredients (pimientos, chives, and/or hot sauce) and mix well.
    4. Serve: This dressing can be served immediately, but tastes even better if refrigerated in a covered container for 12 to 24 hours. It will keep for about 6 days without the egg, or 4 days with the egg.
    Last edited by TraciInTexas; 07-18-2016 at 05:31 AM.

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