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
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.