Hearts Of Lettuce With Thousand Island Dressing Recipes

Steps:

• Wash the lettuce and remove any damaged or wilted outer leaves. Remove the lettuce core and discard. Cut the head into quarters and set it aside.
• In a medium bowl, whisk together the mayonnaise and the ketchup. Add the hot sauce and pepper to taste. Place a lettuce wedge on each serving plate. Drizzle with the dressing. Also serve dressing with chips and pretzels!

Steps:

• To make dressing, mash the hard-boiled egg with a fork in a small bowl. Measure and add the rest of the ingredients and stir.
• To prepare salad, fill a basin with very cold water. Separate the leaves of the iceberg and romaine lettuce and swish them around in the water. Tear the stems off the spinach leaves and discard them. Put the leaves into the cold water with the lettuce.
• Cut the celery, green pepper, cucumbers, and tomatoes into bite-sized pieces and set aside in large bowl. Slice the mushrooms thinly and add them to the rest of the vegetables.
• Dry the lettuce with paper towels, tear them into bite-sized pieces, and add them to the other vegetables. Toss the salad.
• Dry the spinach leaves with paper towels. Line the salad bowl with the spinach leaves so that they peek out around the edge.
• Mound the tossed salad in the middle. Serve in individual bowls with a dollop of Thousand Island dressing.

Steps:

• Mix all the ingredients together in a small serving bowl, whisking with a fork.
• This dressing is delicious spooned over veggie burgers or served as a dip with crudites. I also love it drizzled over a festive vegetarian nut roast the next day in a sandwich. Any unused dressing can be stored in an airtight container in the fridge for up to 4 days.

Steps:

• 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.)
• Place lettuce in large bowl. Toss with enough dressing to coat.