Green Salad with Sour Cream and Onion Dressing

cooking.nytimes.com

The only thing that beats my love to cook is my love to eat. I eat a pretty clean diet and have a ton of fun converting recipes to healthier versions without any sacrifice of flavor.

½ cup sour cream

2 tablespoons sherry vinegar or red wine vinegar

1 tablespoon onion powder

2 teaspoons honey or agave nectar

2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce (optional)

1 garlic clove, finely grated or minced

Kosher salt (such as Diamond Crystal) and freshly ground pepper

¼ cup finely chopped chives, plus more for serving

10 loosely packed cups torn or chopped lettuce leaves, such as butter lettuce or romaine hearts (about 8 to 10 ounces, depending on the variety)

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer