Dinner

Green Salad With Sour Cream and Onion Dressing Recipe

ByHarry Bern November 18, 2025November 18, 2025

Introduction

This refreshing green salad features a creamy sour cream and onion dressing that brings vibrant flavor to crisp lettuce. It’s a simple, satisfying dish perfect for a light lunch or as a side to your favorite meal.

A white bowl filled with a fresh salad showing about two layers of leafy greens, including light green and dark green leaves with some purple edges, all mixed evenly. The salad is topped with thin green chives scattered across the leaves. On the right side of the bowl, two wooden-handled salad servers rest, the metal of the servers slightly shiny. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 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
1/4 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)

Instructions

Step 1: In a large bowl, combine the sour cream, vinegar, onion powder, honey, Dijon mustard, Worcestershire sauce, garlic, and a pinch each of salt and pepper. Whisk until completely smooth. Stir in the chopped chives. You can make this dressing up to 3 days ahead and store it in an airtight container in the refrigerator.
Step 2: Add the torn or chopped lettuce leaves to the bowl with the dressing. Gently toss until the lettuce is evenly coated.
Step 3: Taste the salad and adjust the seasoning with additional salt or pepper if needed. Serve topped with extra chopped chives and a few cracks of fresh pepper.

Tips & Variations

Try using different leafy greens like arugula or mixed baby lettuces for a varied texture and flavor.
If you prefer a tangier dressing, increase the vinegar slightly or add a squeeze of fresh lemon juice.
For a vegan option, substitute sour cream with a plant-based alternative and use maple syrup instead of honey.

Storage

Store any leftover dressing separately in an airtight container in the refrigerator for up to 3 days. The dressed salad is best enjoyed immediately, as the lettuce will wilt if stored. If needed, toss fresh lettuce with the stored dressing just before serving.

How to Serve

A large white plate holds a Caesar salad with green romaine lettuce leaves spread out unevenly as the base layer, topped with toasted golden brown croutons scattered across. On top, a wooden serving spoon with a cream and mustard-colored handle rests, coated with swirls of creamy salad dressing that also lightly covers some lettuce leaves. Nearby, a smaller white bowl contains a similar salad portion showing the green leaves and croutons with a sprinkling of yellowish seasoning. Next to it, there is a small empty pale green bowl with brown seasoning remnants inside and a silver spoon laid in it. A small white bowl filled with coarse yellow seasoning is also visible on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh onions instead of onion powder?

Fresh onions have a stronger flavor and a different texture that may alter the dressing’s smoothness. If you prefer fresh onion, finely mince it and use sparingly to avoid overpowering the dressing.

How can I make this dressing ahead of time?

Prepare the dressing up to 3 days in advance and keep it refrigerated in a sealed container. Stir well before using. Toss it with lettuce just before serving to keep the greens crisp.