Pasta Salad
Melissa Clark
1528 ratings with an average rating of 4 out of 5 stars
1,528
30 minutes
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
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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.
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
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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.
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!
Lexie
This recipe does not get enough love! The dressing is EXCELLENT! And so simple. I omitted the honey because I prefer tangy over sweet, and added a tablespoon of chopped fresh dill because it needed to be used. Really, really delicious! Since I made the dressing we’ve also just been using it to dip crackers because it’s so tasty.
TCO
This makes for a great spread for a BLT!
caryn
I don't know if the vinegar curdled the sour cream, or if it was the onion powder that gave it an oddly gritty texture. I may try again at some point, but agree with many others here that it was oddly sweet, even with half of the honey added. I might even suggest not having any amount of honey or agave syrup next time around.
Leslie
Love this … an ode to sour cream and onion chip dip! I agree with others …the honey / sweetness isn’t really necessary … i used a slightly sweet rose wine vinegar and it was sweet enough. I like the way the Worcestershire deepens the flavor a bit but i only used 1/2 the amount recommended. I serve this over crunchy lettuce for the contrast and people seem to love it! Maybe some crushed potato chips on the side to sprinkle over ?
CSC
I didn’t like this at all. It was very acrid tasting. Luckily I had time to make another salad before my guests arrived.
CrispinG
Dressing tasted like honey mustard, not sour cream & onion. Next time I'd use a drop of honey, not more than 1/2 teaspoon.
LaurieKY
Made this as written, and it was awful. Smell was enticing, taste was one-note…all sour (as in sour cream, vinegar…that’s it); there was no complexity or depth of flavor. And it was WAY too much dressing for the lettuce. Each leaf was coated in gloppy sour cream…yuck. The only saving grace: we added chopped fried chicken tenders. If you’re lucky enough to live in a place with good fried chicken (hello, fellow Kentuckians), this MAY be salvageable. Otherwise, steer clear!
Yaronit
I thought the dressing had a weird consistency and didn't quite meld into something that reminded me of "sour cream and onion," that platonic ideal of a taste. And yes, too sweet.
Ally
So good! Added fresh parm (slides not grated) and home made croutons! Was a favorite in the house!
S
Wayyyyyyyyy too much dressing for this amount of lettuce or even twice as much! It’s fine to make it in the big bowl you’ll serve the salad in, but then scrape it into a jar and just use as much as you need and save the rest for another day.
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