Sour Cream Dressing

This is really good! I used rice vinegar and less sugar to adjust to my tastes. Thanks for sharing a healthy dressing.

This is an easy & flavorful dressing. My picky husband who never puts dressing on his salad loved it.

I added a 1/4 cup of sour cream, used a tbsp of Dijon instead of mustard powder and used 1 tsp onion salt from TJs instead of parsley. Also, cut the sugar in half as I like it more tangy. It was great! Just the right amount of creaminess so the ingredients blend and stay on the lettuce leaves. Tossed in a chopped salad with corn, cucumbers, beans and some freshly shredded Irish cheddar.

Excellent on romaine salad! I substituted Splenda for the sugar: otherwise followed the recipe exactly”

yum

Made just as written, love it!

This dressing was wonderful. I made it last night and brought it for lunch on a salad. Really delicious and simple to make.

I followed the recipe exactly and it was quick, easy and delicious.

I increased the sour cream to 1/2 cup, increased red wine vinegar to 1/2 cup and used vegetable oil….wonderful flavor, both first made and when it has aged….

Very simple to make in less than 5 min! I whipped this recipe up for a summer spinach salad for two. I altered the ingredients (by eyeballing them as I pit them in the bowl). I think if you’re used to making salad dressings you can do that and still come out fine. I added dill instead of parsley, 1/4 cup sour cream, and I did use 1 whole garlic clove minced. The rest of the ingredients I altered and used less (sugar, olive oil, red wine vinegar) more (cracked black pepper, ground mustard, dill) without measuring and it is really delicious. I will let it marinate for 6 hours as we’re eating later on this evening. Thx for this recipe!!! It is a winner and will become a regular! I love that it’s easy to adjust!

Wonderful dressing! Tasty, tangy and sweet. I did have to make a couple of changes though–I left out the parsley because I didn’t have any and instead of the mustard powder, (I didn’t have any of that either), I squeezed in a packet of wasabi (that you get with take out sushi), increased the sour cream to a 1/4 cup + 1 tablespoon and added 1 1/2 tablespoons of mayonnaise. Came out beautifully! Thank you for sharing this with us! 😉

I used only 1/4 cup olive oil, didnt have mustard powder, used about 3-4 teaspoons red wine vinegar, about 2-3 Tablespoons sugar, the 1/4 cup sour cream, pinch pepper, pinch salt. After whisking, poured this over sliced cukes, onion, sliced blk olives,tomatoes, sweet peppers, and avocados. Tasty! Thought the 1 cup would b way too oily and it would have been too!

Great recipe and easy! It does need to chill because to me that definitely brings out the amazing flavor. I chilled mine for about 7 hours. Give it a good stir after refrigerating and it becomes creamy again. I made a simple baby spinach, arugula, boiled egg, and avocado salad and used this dressing on it and it was amazing! You don’t need much of it.

Very good – after tasting it, I thought it would make a great slaw dressing – and so it did!

I love making small batches of salad dressings so we can have a different kind every time I make salads for supper. I made a half batch of this, but did use less olive oil. I mixed all the ingredients and slowly added the olive oil until the dressing was at the consistency I like. The end result was very good, just a little on the sweet side. I made another half batch but only used 2 TB of the sugar and I liked it much better. This is very good on a lettuce salad that fruit has been added. Note that when you put the leftovers in the fridge, it will be very thick when you take it out. Stir it up and let it rest on the countertop for about 15 minutes, stir again, and it will taste like you just made it.

I followed Molly’s advice and used less olive oil. I wish I had used less sugar. This was a little too sweet for us, so I added granny smith apples and strawberries to the salad and it turned out wonderful. With the modifications, this is very good.

Good flavors!! I made as is and then did a twist next time around using unsweetened apple sauce instead of sour cream and cut the oil to 2 T and sugar to 1/3 cup and used 1/4 cup cider vinegar.. and 1 T reg prepared mustard with 1/4 onion chopped, and small garlic..threw in blender and wow it was great too!

I tried this tonight only I put Agave and Truvia instead of sugar, it was great and I have a lot left over for the next week. Thank you for sharing

I admit I changed this a little bit – but did keep the spirit of the recipe – but only because I don’t like the taste of olive oil – so I used grapeseed oil instead. I also favor dill over parsley – so I made that substitution too. For anyone with guests not wanting alcohol (or ingredients made with or named after alcohol) you can substitute apple cider vinegar in place of the red wine vinegar….I did add a bit more sugar and a bit more sour cream – I wanted it sweeter and for it to have a thicker consistency. It does need to sit overnight – then be whisked again before dressing your salads! This would be great on a broccoli slaw as well!!!!!

My husband loved this, but both of us agreed the olive oil was overpowering and should be cut down. Also, I used fat free sour cream, and I found it helpful to let it sit and “thicken” and then whisk until the oil mixed in with the sour cream for a creamy dressing. I think this would make a great coleslaw or pasta salad dressing.

went great with romaine lettuce