Mustard Sour Cream Salad Dressing Recipes
HONEY MUSTARD DRESSING (BETTER THAN STORE-BOUGHT)
This lightened-up homemade honey mustard dressing is easy to make, calls for real ingredients, and lasts up to three weeks in the fridge. Use for salads and as a dipping sauce.
Provided by Adam and Joanne Gallagher
Categories Salad Dressing
Time 5m
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Combine the mustard, honey, apple cider vinegar, lemon juice, 1/4 teaspoon salt, and the black pepper and whisk until well blended and creamy. Whisk in the oil, and then taste the dressing. Adjust with additional salt, vinegar, or honey. I enjoy my dressing to taste more tart, so I typically add an extra tablespoon of vinegar.
- Alternatively, add all ingredients to a medium mason jar, secure the lid, and shake until blended.
- Keep tightly covered in the refrigerator for up to three weeks.
Nutrition Facts : ServingSize 1 tablespoon, Calories 47, Fat 3.5g, SaturatedFat 0.5g, Cholesterol 0mg, Sodium 206.9mg, Carbohydrate 3.4g, Fiber 0g, Sugar 3.3g, Protein 0g
SOUR CREAM SALAD DRESSING
In Ukiah, California, Phyllis Groves blends together a few items to create this tangy dressing for fresh greens. "It's easy to prepare ahead of time...or at the last minute," she says. Tip: You can even eliminate the milk and serve the mixture as a sauce over almost any vegetable, Phyllis suggests.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield about 1 cup.
Number Of Ingredients 6
Steps:
- In a bowl, combine the sour cream, milk, brown sugar, vinegar, mustard and salt. Serve Immediately; refrigerate leftovers.
Nutrition Facts : Calories 46 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 95mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
MUSTARD-SOUR CREAM SALAD DRESSING
Found this in Taste of Home Magazene and it sounds so good and pretty simple so wanted to put it here to save. Haven't made it yet, but it's sure on my "must do" list. Described in the magazine as s smooth blend with a mild mustard flavor that goes well over salad or greens and makes a big batch, I may try cutting it in half.
Provided by Bonnie G 2
Categories Low Protein
Time 10m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Place the first eight ingredients in a blender, cover and process until smooth.
- While processing, gradually add oil in a steady stream.
- Transfer to a bowl or pitcher.
- Cover and refrigerate until serving.
Nutrition Facts : Calories 1631.5, Fat 177.4, SaturatedFat 27.9, Cholesterol 29.9, Sodium 1055.5, Carbohydrate 10.7, Fiber 2.2, Sugar 6.8, Protein 4.2
MUSTARD-SHALLOT VINAIGRETTE
Store-bought salad dressings are an automatic shortcut for many cooks. But with their sweeteners and stabilizers, they aren't worthy of a well-made salad, whether your tastes run to iceberg and romaine or mizuna and mesclun. And - revolutionary notion ahead - they aren't really more convenient than a basic vinaigrette like this one, made in big batches from real ingredients, which can also live happily and indefinitely in your refrigerator door.
Provided by Julia Moskin
Categories easy, lunch, quick, snack, salads and dressings, main course, side dish
Time 10m
Yield About 1 1/4 cups
Number Of Ingredients 6
Steps:
- In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again.
- Add olive oil 1/3 cup at a time, shaking very well after each addition, until smooth and emulsified (you may want to wrap a kitchen towel around the container, just in case). Taste and add more olive oil, 1/4 cup at a time, if dressing is too tart.
- Use immediately or refrigerate up to 3 weeks. The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 70 milligrams, Sugar 0 grams, TransFat 0 grams
SOUR CREAM DRESSING
This is a delicious tangy and sweet dressing. It's perfect over a fresh spinach salad and is my fiance's favorite!
Provided by Inge Wolf
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 6h10m
Yield 12
Number Of Ingredients 9
Steps:
- Whisk together the oil, vinegar, sour cream, salt, mustard, sugar, parsley, garlic and pepper. Refrigerate at least 6 hours before serving.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 5.2 g, Cholesterol 2.1 mg, Fat 19.1 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 3.1 g, Sodium 294.2 mg, Sugar 4.2 g
MUSTARD CREAM SALAD DRESSING
Such an easy dressing for a mixed green or endive salad. English mustard powder is stronger than French mustard powder and the Chinese is the very hottest so choose how powerful you want the flavor Try French first
Provided by Bergy
Categories Salad Dressings
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Whisk cream and mustard until slightly thickened.
- Add lemon juice, salt& pepper to taste (add a little at a time until you get it just right).
- Let stand at room temperature for at least 15 minutes before serving.
Nutrition Facts : Calories 69.4, Fat 6.2, SaturatedFat 3, Cholesterol 17.1, Sodium 5, Carbohydrate 2.3, Fiber 0.8, Sugar 0.4, Protein 1.6
CREAMY LEMON DRESSING
This tangy lemony dressing makes a creamy addition to salads or is great drizzled over grilled fish. Try it over a butter lettuce, grape tomatoes, and English cucumber salad. Try substituting plain Greek yogurt for the sour cream.
Provided by Ava Flavah!
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Combine lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper in a bowl. Slowly whisk olive oil into the lemon juice mixture until thickened. Whisk sour cream into the mixture. Transfer the dressing to a sealable container.
- Refrigerate 15 minutes to overnight.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 2.3 g, Cholesterol 6.3 mg, Fat 16.5 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 3.7 g, Sodium 112.2 mg, Sugar 0.3 g
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