Green Salad With Sour Cream and Onion Dressing

By Jesse Szewczyk

Updated April 12, 2024

Green Salad With Sour Cream and Onion Dressing
James Ransom for The New York Times. Food Stylist: Barrett Washburne.
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
4(1,044)
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
  • 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)
Ingredient Substitution Guide
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

  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
1,044 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.

Samantha O.

After reading all the comments, I halved the honey and Worchestershire sauce. It was divine!

Stevies Mom

I vote for less honey too. Don’t really view this as a crowd pleaser but was nice to use up some sour cream and the last of my garden chives. Made a decent lunch salad. Not sure I’d make it to serve guests. Thinking of adding some cooked leftover chicken as I have more salad to eat up. Might even through in some avocado I happened to have on hand. Threw in some cherry tomatoes. Might try the idea of reconstituted onion flakes.

HeatherRae

With half the honey this is a total winner. I’ve served it to a crowd multiple times and many people asked for the recipe.

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