The salad dressing can be refrigerated in an airtight container for up to two weeks. Before serving, whisk the dressing to loosen.
Recipe information
Yield
serves 4
Ingredients
1 cup reduced-fat mayonnaise
1/4 cup tomato-based chili sauce
1/4 cup milk
2 tablespoons red-wine vinegar
2 tablespoons sweet pickle relish
1 tablespoon chopped fresh parsley
1 scallion, thinly sliced
Coarse salt and fresh ground pepper
1 head iceberg lettuce, cored and cut into 8 wedges
Preparation
Step 1
In a small bowl, whisk together the mayonnaise, chili sauce, milk, vinegar, relish, parsley, scallion, and 1/4 teaspoon each salt and pepper.
Step 2
Place the iceberg wedges on a platter or divide among 4 plates; drizzle with the dressing, as desired. Serve immediately.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
