The original plan was to have a Chicken Caesar Salad for dinner, but when the neighboring table at lunch ordered Chicken Salad and I remembered we had grapes in the fridge, I changed my mind. However, because we did eat out for lunch, I felt something lighter than our regular recipe might be better. This recipe was the inspiration, although I made several changes.
Sour Cream Balsamic Dressing
1/3 cup sour cream
2 tablespoons balsamic vinegar
1/2 tablespoon Dijon mustard
1 tablespoon water
1/2 tablespoon dried parsley
salt and pepper to taste
toasted, chopped pecans
Combine dressing ingredients. Combine salad ingredients. Toss together and serve.
While this was fine, it wasn’t our favorite. I need to remember that I don’t care for balsamic vinegar. If we try it again, I need to reduce the amount of vinegar. Or maybe I should try this recipe – Curried Cashew, Pear and Grape Salad, or this one – Pear and Bleu Cheese Salad, although they wouldn’t be main dish salads.
We did try the Curried Cashew one the next day. I liked it better; Wayne preferred the first one. I’m thinking maybe it was the Dijon mustard instead of the balsamic vinegar that we didn’t care for. I guess we’ll keep on experimenting.