1 c. commercial sour cream
1 c. mayonnaise
1/4 c. red wine vinegar
3 oz. blue cheese, crumbled
2 tbsp. chopped green onion
2 tbsp. chopped fresh parsley
1 tsp. lemon juice

Combine all ingredients, stirring well. Chill before serving; serve dressing over salad greens. Store in refrigerator. Yield: about 2 1/2 cups.