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.
- 1 cup (8 ounces) sour cream
- 2 tablespoons milk
- 1 tablespoon brown sugar
- 1 tablespoon cider vinegar
- 1/2 teaspoon ground mustard
- 1/4 to 1/2 teaspoon salt
- In a bowl, combine the sour cream, milk, brown sugar, vinegar, mustard and salt. Serve Immediately; refrigerate leftovers. Yield: about 1 cup.
Originally published as Sour Cream Salad Dressing in Quick Cooking May/June 2005, p25
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