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
- Notes
- Read community notes
Advertisement
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.
Powered byPreparation
- 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
Leave a Private Note on this recipe and see it here.
Cooking Notes
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...
Francesca
This is such a clever recipe. I'm impressed by the flavor and simplicity.
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.
stephanie
onion powder has all the savory onion goodness and concentrated onion flavor, without the water content of grated onion, or the raw onion taste. i always have fresh onions on hand and use them in almost everything i make (raw and/or cooked) but i also have onion powder in my spice drawer because it definitely has its own place in certain things, especially dressings and dips.
Justine Aurelia S.
Made for lunch with our own lettuce! One can easily sub out yogurt for sour cream. The onion powder has a specific taste which is smokier than fresh onion and using the latter will change the flavor profile. This will stay in the rotation.
Frankie
Simple and delicious! Served this as a side with dinner and my guests agreed this scratched the itch for sour cream and onion potato chips. I had some leftover dressing that I tossed with chopped cucumber for a light snack the next day. I will definitely keep this recipe in mind for when I have spare sour cream.
Sara
I substituted Greek yogurt for the sour cream but followed the rest of the recipe. Tastes sinfully delicious (but there’s no sin involved).
Jeff Winett
One of the most unusual and unusually delicious salad dressings to come along, in ages. Flavorful, and a lovely thick texture that actually belies that this is really not a caloric salad. I am glad that I did not gussy up my greens with extras, as I wanted every bite to highlight the flavorful dressing.
Fran Decker
Half the honey is plenty. Love this dressing!
rebecca
not a fan, thought the onion powder yielded a grainy texture
Coquille
I used full-fat plain Greek yogurt and it was absolutely delicious. Also later added avocado and cremini mushrooms I had on hand. Disagree about the honey—it was a nice counterpoint to the spices!
Mariv
Agree that 1/2 the honey called for is plenty. I used almost the full amount of honey and sherry vinegar— I think the sherry vinegar added to the sweetness. Next time I’ll use red wine. Despite the sweetness, it was lovely on fresh red leaf lettuce with homemade croutons!
Jrob
Nope! This dressing definitely didn’t do it for me. The flavor was very artificial-tasting. Like recommended, I just used 1 tsp. of honey, but it was still oddly sweet. I would not make this again.
Flavia
Used creme fraiche instead of sour cream. It is a very good salad.
Kimberly S
I was not a fan of this dressing. It was too sweet, and perhaps I dont like sour cream and onion dip on my salads. I tossed it and made a ranch dressing instead.
CD
What if you put crushed sour cream and onion chips on top just at the end? Too much?
Margaret
I made this dressing and did not like it at all. It was, in a word, weird. And I had a hard time trying to salvage the flavor. Will not make again
SDW
Easy to make and really good to eat.
Patricia Kernighan
I thought the dressing was okay, but not great. I made it as directed, except left out the honey and used half a garlic clove. Like another reader, I didn't like the graininess imparted by the onion powder. I waited a day and tasted it again to see if it got better. Still about the same. I will say I liked it better as a sauce to eat with salmon than as a dressing for green salad.
Cyn
I used a mortar and pestle to pound the garlic clover (with a little salt) into a paste before adding. This works beautifully for salad dressings and you avoid the tiny chunks of minced garlic in the dressing. I echo other's comments about reducing the honey. Otherwise, great recipe!
Karekin
The addition of a small dash (according to taste) of toasted sesame oil turns this into something quite good and different, with a slightly Asian spin, great on salad, but also roasted vegetables.
Gabby
This was an addicting salad. I couldn't stop eating it but it was too heavy for my husband. I could see how it was a bit heavy and not as bright as a normal salad. I think if I remade it I'd do 1 tsp vs 1 tbsp of onion powder and/or maybe add a splash of lemon juice to brighten it up. I also might follow others recommendation and use yogurt instead to see if that's a but lighter. Very flavorful so I will make again but need to find a better balance next time!
Ashley L.
The dressing has a strong flavor so don’t add too much. The salad went really well with the Ritzy cheddar chicken breasts (https://cooking.nytimes.com/recipes/1022240-ritzy-cheddar-chicken-breasts) and fresh berries!
Katelyn
This would have been better without any honey at all, in my opinion. I added about 3/4 t and found it too much.
Deel
I made the dressing as written except reduced the honey to 1 tsp (thank you to reviewers) as I generally dislike sweet salad dressings. It was good over spring mix greens the first night but it is much better now (tangier and deeper flavor) on day 2. I will try it again over crisper lettuce, as the recipe suggests, like Romaine hearts. It was a nice, rich accompaniment to simple sautéed salmon.
EGK
This is the first NYT recipe I've made that I consider a total THUMBS DOWN. I don't think Dijon mustard and Worcestershire harmonize well with sour cream. I would NEVER make it again and only salvaged what I made by adding a lot of lemon juice.
Kath
Such a nice salad. Did any of you who found it too sweet use the Worcs sauce ? My lettuce was quite bitter so it worked really well.
Sarah D
Well shoot. Disappointed that it was too sweet. Wish I’d read the comments about that before I made it.
Tammy
My Iranian pal gave me a container of Persian (“Abali” brand) Lebni Dip with Shallot … that is what I used instead of sour cream, and reduced the honey as other reviewers recommended. Super yummy!
Private notes are only visible to you.
Advertisement
