Prep 5 mins
Cook 0 mins
- 4.92 ml salt
- 4.92 ml sugar
- 0.59 ml paprika
- 14.79 ml lemon juice
- 29.58 ml vinegar
- 236.59 ml sour cream
- Stir together salt, sugar, and paprika with lemon juice and vinegar until salt and sugar are dissolved.
- Whisk in sour cream, blending until smooth.
When I mixed this up, I was concerned because it is quite ---- no, I mean QUITE ---- tart! I thought perhaps that I'd read the recipe wrong (I didn't) or that Sue had meant more than 1 teaspoon of sugar (perhaps a Tablespoon?) I was wrong on both counts. While it might overpower some of the more mild-tasting greens, my usual romaine lettuce and onion salad benefitted quite nicely from this dressing. I imagine a spinach salad would be good as well. I also tried it with lime juice, which was very good (actually, I made that first, since I'd started the recipe before realizing I was out of lemons) I used up the last bit of the one with lime today, mixing it with some lightly steamed (still crispy) cabbage that was leftover from dinner last night. It was excellent. I was curious to see if it would work on fruit salad, so yesterday I tried some on a mixture of canned pineapple and sour cherries. That was also excellent. Thank you, Sue, for this versatile dressing!
OMG Sue, this was GREAT! It sounded too easy, but it made a Wonderful Dressing, Great Taste! Thanks!!
Reminds me of the sour cream dressing at Coco's.