10000 Island Dressing With Layered Salad Recipes

Steps:

• Combine the yogurt, mayonnaise, milk, ketchup, Worcestershire sauce, 1/4 teaspoon salt and the chipotle in a blender; pulse until smooth, about 1 minute. Transfer to a bowl, then stir in the relish and bell pepper.

Steps:

• In a medium bowl, whisk together all ingredients. Taste and add more salt, vinegar and chile paste, if needed. Use sauce immediately or refrigerate in an airtight container for up to 2 weeks.
• Use as a salad dressing for sturdy, juicy greens, like an iceberg wedge or shredded cabbage, or instead of straight mayonnaise in potato salad, egg salad or tuna salad. Use it to top hard-cooked eggs, hot dogs or avocados. Spread in sandwiches, especially a tomato sandwich or a BLT.

Steps:

• Use a tall glass bowl like a trifle bowl for the total effect of the layers.
• Start layering first the lettuce then in order of the ingredients ending with the crab.
• Mix dressing ingredients together except for the pecans.
• Cover and chill each separately for at least 1 hour.
• Serve with the dressing drizzled over the whole salad and garnished with sprinkled pecans.