THOUSAND ISLAND WEDGE SALAD (for six)

For the dressing:

1 cup mayonnaise

¼ cup chili sauce

¼ cup pimiento-stuffed green olives

1 tablespoon minced green bell pepper

1 tablespoon minced onions, scallions or chives

1 hard-cooked egg, peeled and finely chopped

¼ teaspoon hot red pepper sauce

For the salad:

1 head iceberg lettuce, bruised outer leaves removed and discarded, remaining head cut lengthwise into six lettuce wedges

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1.  Mix all the dressing ingredients, cover and chill several hours.

2.  Place a lettuce wedge on each of six plates and top with dressing.

adapted from Jean Anderson, American Century Cookbook