Green Salad With Sour Cream and Onion Dressing

By Jesse Szewczyk

Updated May 27, 2026

  • James Ransom for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
4(1,214)
Comments
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This playful recipe borrows the flavors of sour cream and onion dip and reimagines them into a bright, punchy salad with a creamy dressing. Onion powder is used without restraint here, highlighting the virtues of the reliable pantry staple. Tossing the dressing with a mountain of crisp lettuce leaves tames its intensity and creates a well-balanced salad that makes the perfect accompaniment to any meal. If you like, garnish it with crushed potato chips right before serving for an additional pop of texture and a nod to its inspiration.

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Ingredients

Yield:4 to 6 servings

  • ½ cup sour cream

  • 2 tablespoons sherry vinegar or red wine vinegar

  • 1 tablespoon onion powder

  • 2 teaspoons honey or agave nectar

  • 2 teaspoons Dijon mustard

  • 1 teaspoon Worcestershire sauce (optional)

  • 1 garlic clove, finely grated or minced

  • Kosher salt (such as Diamond Crystal) and freshly ground pepper

  • ¼ cup finely chopped chives, plus more for serving

  • 10 loosely packed cups torn or chopped lettuce leaves, such as butter lettuce or romaine hearts (about 8 to 10 ounces, depending on the variety)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

6 grams carbs; 11 milligrams cholesterol; 65 calories; 1 gram monounsaturated fat; 2 grams saturated fat; 4 grams fat; 2 grams fiber; 290 milligrams sodium; 2 grams protein; 3 grams sugar

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

  1. 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.)

  2. 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.

  3. Step 3

    Serve the salad with additional chives sprinkled on top and a few more cracks of pepper.

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Ratings

4 out of 5
1,214 user ratings
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Comments

jdt

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.

Mel [Mary Ellen] Harte

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...

Alette

Simple and a crowd pleaser! But agree that personally I’d add less honey next time. A bit on the sweet side for me.

JB

I was excited about this salad, the taste didn’t live up to the promise of tastiness. I listened to other commenters and used half the honey, still found it too sweet. It did indeed taste like potato chips, just not very satisfying to my personal palate (lacked salt and acid).

Becca

Didn’t love it. Too creamy and tangy.

Emma

Anyone try it with nutritional yeast added?

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