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Easy College All-Purpose Salad Recipe

Ingredients

1 (16 ounce) container sour cream

1 (8 ounce) can diced celery

1 tablespoon minced shallots

1 teaspoon dried dill weed

2 teaspoons dried dill weed seeds

1 teaspoon dried parsley

1/2 teaspoon dried sage

salt and pepper to taste

Directions

In a medium bowl, mix sour cream, celery, shallots dill, dill weed seeds, parsley, sage, salt and pepper. Cover and refrigerate overnight.

Preheat oven to 300 degrees F (150 degrees C).

Return container of dressing to the refrigerator. Pour over salad and toss. Cover and refrigerate overnight, turning once.

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Comments

rooghtrodo writes:

⭐ ⭐ ⭐ ⭐ ⭐

These are fab. The texture is incredible! More like bread than a cereal and they are perfect without the flak. Using Unsalted butter caused the texture to be very sticky but I managed to push it apart with a spoonful of bran. Next time I will use a full tablespoon of baking powder but it was very sticky and wouldn't separate. Haven't had a chance to strain the broth so I'm not sure what to do with the dried peas. If I could give it double stars it would give it five stars. It was super duper easy. I kept it in jars in the fridge before cooking to see if it would separate but it didn't bother me. Next time I will put it into jars and make sure it separates but otherwise am content.