Reviewed: Jul. 14, 2005

This dressing is very good - sweet and tangy! Don't test taste, though, because it DOES get better as it's chilled. Next time, I might use less sugar, or even Equal to lighten it up. I also had to use 2 tsp prepared mustard instead of mustard powder. Yum!

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21 users found this review helpful

Reviewer:

AMYB9

Reviewed: Feb. 12, 2003

I thought this dressing was okay. I used it on a pasta salad I took to work. However the women I worked with gave it rave reviews. I ended up adding a little dried dill because I didn't think it had enough flavor. I split the difference and gave it three stars.

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21 users found this review helpful

Reviewer:

Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

Reviewed: Sep. 6, 2005

Great, simple recipe. I used it in the Mexican Cornbread Salad recipe by Jose on this site. It was just right in the salad. I did use half the oil and increased the sour cream (reduced fat) to thicken it up a bit.

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14 users found this review helpful

Reviewer:

Spongebob7

Cooking Level: Expert

Home Town: Carmel, New York, USA

Living In: Danbury, Connecticut, USA

Reviewed: May 21, 2000

This dressing was very good with fresh spinach. Just be sure and mix thoroughly, and I would recommend using sparingly. A little goes a long way because it's quite oily.

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11 users found this review helpful

Reviewer:

CHEFETTE

Cooking Level: Expert

Living In: El Paso, Texas, USA

Reviewed: Sep. 26, 2010

I had an abundance of sour cream so typed in "sour cream salad dressing" and found this recipe. Was a little put off by the sugar but since I had all of the ingredients-set about recalculating for 4 servings. I found a great way to eliminate the sugar-use RICE VINEGAR! Also, I had Dijon mustard on hard-use it if you have it! The result was a beautifully creamy-and sufficiently sweet for my taste-dressing. I used it on a pasta vegetable salad and added it to My Recipe Box for future use. I wanted to share the sugar substitute idea for those of you who might be put off by the white sugar ingredient. Oh, I taste-tested too, which is why I knew immediately that this recipe is a keeper.

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9 users found this review helpful

Reviewer:

Suzan

Reviewed: Aug. 17, 2003

Excellent dressing! I added it to the salad before serving and to my surprise, everyone loved it!

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9 users found this review helpful

Reviewer:

Nancy Caron

Cooking Level: Intermediate

Living In: Center Barnstead, New Hampshire, USA

Reviewed: Mar. 20, 2011

this is really good and have been making this for years. when I make cuke salad I replace dill for the parsley. This also makes a really good slaw. I would cut the sugar some.

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6 users found this review helpful

Reviewer:

linda

Reviewed: Aug. 18, 2011

Delicious!

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5 users found this review helpful

Reviewer:

Kalynn Sinnamon

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Jun. 18, 2012

My husband loved this, but both of us agreed the olive oil was overpowering and should be cut down. Also, I used fat free sour cream, and I found it helpful to let it sit and "thicken" and then whisk until the oil mixed in with the sour cream for a creamy dressing. I think this would make a great coleslaw or pasta salad dressing.

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4 users found this review helpful

Reviewer:

donnam

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Patterson, New York, USA

Reviewed: Jul. 30, 2010

Was a little skeptical because I don't care for the taste of wine. Didn't have red wine vinegar so I used white vinegar and red wine. Dee-licious. This recipe now lives in my "tried and liked" folder.

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4 users found this review helpful