Green Salad With Sour Cream and Onion Dressing
Updated April 12, 2024
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup sour cream
- 2tablespoons sherry vinegar or red wine vinegar
- 1tablespoon onion powder
- 2teaspoons honey or agave nectar
- 2teaspoons Dijon mustard
- 1teaspoon Worcestershire sauce (optional)
- 1garlic clove, finely grated or minced
- Kosher salt (such as Diamond Crystal) and freshly ground pepper
- ¼cup finely chopped chives, plus more for serving
- 10loosely packed cups torn or chopped lettuce leaves, such as butter lettuce or romaine hearts (about 8 to 10 ounces, depending on the variety)
Nutritional analysis per serving (6 servings)
65 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 2 grams protein; 290 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the dressing: In a large bowl, combine the sour cream, vinegar, onion powder, honey, mustard, Worcestershire sauce, garlic and a pinch each of salt and pepper. Whisk until the mixture is completely smooth. Stir in the chives. (The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator.)
- Step 2
Dress the salad: Add the lettuce to the dressing and gently toss until evenly coated. Taste for seasoning, adding salt or pepper as desired.
- Step 3
Serve the salad with additional chives sprinkled on top and a few more cracks of pepper.
Private Notes
Comments
A great way to get rid of extra sour cream! Next time I will reduce the honey just a little. Added green onions, avocado, tomato and a bit of grated Red Leicester cheese. Really good and easy and would be nice with just lettuce. If I'd had chips in the house I would definitely have added them, terrific idea.
I've hacked the famous Lipton onion dip recipe before [not much more than the W sauce and salt with rehydrated onion, yogurt n mayo] - subbing onion flakes rehydrated in the micro is easier than finding chives. Another to-die-for thirst quenching salad is to briefly whirl ripe tomatoes and mayo, 3 to 1 proportionately. Dump over a bed of chopped lettuce, and sprinkle with crushed blue corn tortilla chips. Now I've done it - I'm starting to salivate again...
Simple and a crowd pleaser! But agree that personally I’d add less honey next time. A bit on the sweet side for me.
Ok, hear me out: if sour cream and onion chips are artificially flavored to taste like sour cream and onion dip… and sour cream and onion dip is basically creamy salad dressing… is it fair to say that this salad tastes like a salad with sour cream and onion dressing? Sorry, I may be a little too logical for our times.
Decreased the honey due to all the comments. I added a little olive oil to thin it and make it more dressing like. We thought it was quite tasty!
I made this recipe today and only used one teaspoon of honey, based on numerous comments. I’m glad I did as the recipe was plenty sweet. I used it on a salad consisting of baby lettuce, radishes and sliced mushrooms. Quite delicious!