This is a delicious tangy and sweet dressing.  It's perfect over a fresh spinach salad and is my fiance's favorite!

Sour Cream Dressing

olive oil

red wine vinegar

sour cream

salt

mustard powder

white sugar

parsley

garlic,

black pepper

Whisk together the oil, vinegar, sour cream, salt, mustard, sugar, parsley, garlic and pepper.  Refrigerate at least 6 hours before serving.


This dressing is very good - sweet and tangy! Don't test taste though because it DOES get better as it's chilled. Next time I might use less sugar or even Equal to lighten it up. I also had to use 2 tsp prepared mustard instead of mustard powder. Yum!

I thought this dressing was okay.  I used it on a pasta salad I took to work.  However the women I worked with gave it rave reviews.  I ended up adding a little dried dill because I didn't think it had enough flavor.  I split the difference and gave it three stars.

I had an abundance of sour cream so typed in "sour cream salad dressing" and found this recipe. Was a little put off by the sugar but since I had all of the ingredients-set about recalculating for 4 servings. I found a great way to eliminate the sugar-use RICE VINEGAR! Also, I had Dijon mustard on hard-use it if you have it! The result was a beautifully creamy-and sufficiently sweet for my taste-dressing. I used it on a pasta vegetable salad and added it to My Recipe Box for future use. I wanted to share the sugar substitute idea for those of you who might be put off by the white sugar ingredient. Oh, I taste-tested too, which is why I knew immediately that this recipe is a keeper.

This dressing was very good with fresh spinach.  Just be sure and mix thoroughly, and I would recommend using sparingly.  A little goes a long way because it's quite oily.

Great simple recipe. I used it in the Mexican Cornbread Salad recipe by Jose on this site. It was just right in the salad. I did use half the oil and increased the sour cream (reduced fat) to thicken it up a bit.

Excellent dressing! I added it to the salad before serving and to my surprise everyone loved it!

this is really good and have been making this for years. when I make cuke salad I replace dill for the parsley. This also makes a really good slaw. I would cut the sugar some.

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.

sour cream dressing

Prep Time: 10 minutes

Total: 6 hours, 10 minutes

Servings: 1

Cost: $41.25 /serving

Author : Inge Wolf

Ingredients

Instructions

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