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!
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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.
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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!
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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.
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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.
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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.
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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.
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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.
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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.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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 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.