I may not be a huge fan of salad, but I am a very big fan of a well made salad dressing. It has been years since I’ve bought a bottle of dressing from a store because I learned how incredibly easy it was to make and store my own dressings. In addition to the fresh taste and cost-saving benefits, its also great to know what goes into your dressing.
Seriously… take a look at the salad dressing in your fridge right now and count the ingredients Too. Damn. Many. And look at the grams of sugar… ummm… why is there so much sugar in your salad dressing? Whats the point of eating leaves for lunch if you’re dousing them bad fats and bad sugars.
Ok… off my high horse I come. This dressing is creamy, dreamy and delicious. Its not as healthy as a spritz of lemon juice, but it is incredibly flavorful and kind of healthy. I make this with full fat sour cream because thats what I keep in my fridge but you can definitely make this with low fat sour cream and it will still taste great.
As with all salad dressings I post on the blog, this is something you should definitely make to your taste. Use whichever herbs you have on hand — the more the merrier, and you use as much of each as you enjoy. This time I had some fresh oregano growing on my window sill so I threw it in there, but I’ve also made this by adding tarragon and basil. Do what makes you happy… its very difficult to go wrong.
***Extra tip. If you want to make this even creamier and greener, throw in an avocado — mind. blown.
- 2 cups of sour cream
- ½ cup of mayonnaise
- juice of 1 lemon
- ½ cup of fresh parsley, chopped
- ½ cup of fresh cilantro, chopped
- ½ cup of fresh chives, chopped
- ½ cup of dresh dill, chopped
- ¼ cup of fresh oregano, chopped
- 2 cloves of garlic, chopped
- 2 anchovies
- salt and pepper to taste
- Place all of the ingredients into a blender or food processor and pulse for 45-60 seconds until all of the ingredients are incorporated.
- Store in airtight container in the refrigerator for up to 2 weeks.