For a classic
Seafood Louis Salad, serve this dressing with a plateful of shredded lettuce,
thinly sliced (diagonally) celery, wedged tomatoes, halved hard-boiled eggs,
pitted American olives, and cold shrimp and/or crab meat.
Make a lot of the
dressing, more than you need. If you have any left-over, use it another time.
It's great as a tartar sauce substitute. This recipe makes about ¾ pint.
Ingredients
- MAYONNAISE, 2 cups
- CHILI SAUCE, ½ cup
- COCKTAIL SAUCE, ½ cup
- WORCESTERSHIRE SAUCE, 1½ teaspoons
- GREEN ONION, 2 tablespoons, minced or grated
- FLAT LEAF PARSLEY, 2 tablespoons, finely chopped
- PREPARED HORSERADISH, 1½ teaspoons
Directions
- Blend everything together until smooth and well-combined.
- Refrigerate a few hours until well-chilled.
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