I’m the hick who always asks the uptown restaurant waiter if they have Thousand Island dressing. They usually give me that look (you know the one), then politely inform me it is not on the menu. I know there are lots of wonderful dressings out there, and I’ve sampled most of them, but I always come back to this one. I usually whip it up and pour it over a big iceberg lettuce wedge.

　　

Ingredients

serves 4

　　1 head iceberg lettuce

　　1/2 cup mayonnaise

　　3 tablespoons ketchup

　　Dash of Tabasco sauce

　　Dash of black pepper

　　

Step 1

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.

　　

Step 2

In a medium bowl, whisk together the mayonnaise and the ketchup. Add the Tabasco sauce and pepper to taste. Place a lettuce wedge on each serving plate. Drizzle with the dressing.

　　

Quick Lettuce Core Removal Tip

Step 3

Slam the head of lettuce down on a cutting board, core-side down. The core will separate from the rest of the head with a twist and come out easily.

　　

From Trisha

Step 4

This dressing also makes a great topping for burgers.

　　

From Gwen

Step 5

There are no pickles in the dressing, thus no “islands.” I call it Rushin’ Dressing because you can mix it quickly when you are rushing to get dinner on the table.

　　Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.