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Makes 2¾ cups dressing

2 cups mayonnaise

½ cup ketchup

½ cup sour cream

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¼ cup sweet pickle juice (from a jar of sweet pickles)

¼ cup orange juice

2 garlic cloves, crushed

1 teaspoon yellow mustard

½ cup sugar

1 teaspoon paprika

Juice of 2 lemons

1 tablespoon Worcestershire sauce

1 hard-cooked egg (optional)

A few black olives (optional)

1. In a blender, process the mayonnaise, ketchup, sour cream, pickle juice, orange juice, garlic, mustard, sugar, paprika, lemon juice and Worcestershire for just a second or two. Refrigerate 24 hours. If you like, chop the egg fine and garnish salad plates with egg and olives.

Miami Herald

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