Prep 5 mins
Cook 0 mins
A wonderful Italian salad dressing made creamy with the addition of sour cream.
- 2 tablespoons red wine vinegar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 cup olive oil
- 1 clove garlic
- 3 tablespoons sour cream
- 2 tablespoons grated parmesan cheese
- Place all ingredients in blender and mix on high for about 30 seconds.
I made this about an hour ago, with the addition of 1/2 teaspoon oregano, 1/4 teaspoon basil, both dried and 1 tablespoon granulated garlic (in addition to the clove garlic recipe calls for). Very nice dressing-no one ingredient overpowers the other-well, maybe it is a tad garlicly but that's how we like it-will keep this recipe as our new stand-by. Thanks for Posting! Di ;-)
Very good! I made this to go with an antipasto platter I made for a baby shower and it was enjoyed by all. I didn't make any changes and wouldn't hesitate to make it again. Thanks Marie!
I made a few alterations. I think that perhaps I didn't have the nicest red wine vinegar, and it was old to boot. So, it was very tart! I added a bit of fresh parsley, a titch of sugar and a few drops of Braggs aminos. That mellowed it and I think it is quite yummy! Thanks for sharing!