Sour Cream Dressing

“riffraff, since my last review, back in 2009, I have made this homemade dressing several times. And each time I always enjoy it. The first time I made this, I didn’t have the spring onions, so I added a bit of yellow minced onion. Today I used spring onions, but only used half of each onion. I cut away the dark long stems, discard them, and ended up using 2 Tbsp of the sliced onion. I added 1 Tbsp to the dressing, and sprinkled the other tablespoon of onion over the dressing, as a garnish. By the way, the vinegar I used in this dressing was… Nakano Original Seasoned Rice Vinegar (it’s the bottle with the red cap and red label). Also, I did add a 1/4 tsp of ground red pepper, and a 1/4 tsp paprika. Using both spices was a nice added touch to the dressing. With all the ingredients added, I found this made 16-oz. of dressing. This is one dressing I like to make at least twice a year. I hope others will give this recipe a try, as it is very good. Thanx for the recipe riffraff.”

“This is a different but likeable dressing.As for recipe specifics, I used light sour cream, 4 tablespoons of rice vinegar (the recipe doesn’t specify the kind and Mean Chef said when in doubt use rice or cider vinegar cause they are both mild) and one teaspoon (recipe doesn’t specify amount) of smoked paprika.I probably should have used sweet paprika as that’s what most people have handy but since the recipe also stated “red pepper” (does that mean cayenne?) I thought the heat in the smoked paprika would be a good compromise.I also added a lot more salt than the recipe calls for.It’s good but needs a little something –I think maybe some lemon juice or something to perk it up a bit?I had over mixed greens with some added veggies — chopped red bell pepper and leeks.”