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

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Recipe Summary

prep:
10 mins
additional:
6 hrs
total:
6 hrs 10 mins
Servings:
12
Yield:
1 1/2 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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Nutrition Facts

189 calories; protein 0.2g; carbohydrates 5.2g; fat 19.1g; cholesterol 2.1mg; sodium 294.2mg. Full Nutrition
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Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/15/2005
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! Read More
(27)

Most helpful critical review

Rating: 3 stars
08/14/2003
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. Read More
(25)
42 Ratings
  • 5 star values: 25
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
07/14/2005
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! Read More
(27)
Rating: 3 stars
08/14/2003
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. Read More
(25)
Rating: 4 stars
08/15/2003
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. Read More
(14)
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Rating: 5 stars
09/06/2005
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. Read More
(14)
Rating: 4 stars
09/27/2010
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. Read More
(12)
Rating: 5 stars
11/11/2003
Excellent dressing! I added it to the salad before serving and to my surprise everyone loved it! Read More
(9)
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Rating: 5 stars
03/21/2011
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. Read More
(7)
Rating: 4 stars
06/18/2012
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. Read More
(6)
Rating: 4 stars
08/18/2011
Delicious! Read More
(5)
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