This Chopped Dill Pickle Salad is the new salad of spring and summer. It’s packed with healthy veggies and tons of pickles for all the flavor and tanginess.
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I’m addicted to this Taylor Farms chopped dill pickle salad but I sadly can’t find it many places where I live. But when a food blogger encounters that problem, we know how to fix it.
In comes this tasty copycat recipe for my beloved salad. It’s pretty simple to make and will make all the pickle people in your family happy.
Ingredients for Chopped Dill Pickle Salad
Here’s what you will need to make this delicious salad:
Make the Dill Pickle Ranch Dressing
This Dill Pickle Ranch dressing is the most popular dressing recipe on my website and for good reason.
It’s so ridiculously simple to make with just a handful of ingredients. And it’s packed with pickles and pickle flavor, so what’s not to love?!
Whisk together mayo, sour cream, pickle juice, finely diced pickles, fresh dill, garlic powder, salt and pepper.
Place in an airtight container and refrigerate for a few hours before using if you have the time. This allows all the flavors to mingle and gives top notch flavor.
Add Some Crunch
There are a lot of textures going on in this salad which I totally love. To add a little more crunch, we’re adding big, crispy bread crumbs.
They only take a few minutes to make. Add some olive oil to a skillet. Add the bread that has been torn into small pieces. You’ll want it smaller than croutons but not super fine.
Sprinkle with ranch seasoning mix and toss to coat. Cook for a few minutes over medium heat, stirring often to ensure they don’t burn.
Assemble the Salad
In a large bowl, toss together the kale, lettuce, cabbage, cauliflower, feta and pickles.
Before serving, top with bread crumbs and drizzle in your desired amount of dressing. Toss to coat the ingredients well. I like to serve this right away for the best flavor and texture.
Because kale and cabbage are heartier veggies, this salad will hold up for longer after the dressing has been mixed in but the bread crumbs will get soggy so keep that in mind.
But if you know you’re not going to eat the whole salad right away, just mix the dressing into the serving you’re eating for the tastiest results.
Best Way to Serve
This salad is light yet filling and filled with so much flavor. Because of that, I love serving this salad with simple grilled chicken.
This grilled buttermilk chicken is excellent served on the side or cut into pieces mixed into the salad.
More Salads to Try This Spring
Chopped Dill Pickle Salad
For Dill Pickle Ranch Dressing:
- 2/3 cup mayo
- 1/3 cup sour cream
- 1/4 cup pickle juice
- 1/3 cup finely chopped pickles
- 1 Tablespoon chopped fresh dill
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Ranch Bread Crumbs:
- 1 Tablespoon olive oil
- 1 1/2 cups torn small pieces of bread
- 1/2 Tablespoon dry ranch dressing mix
For the Salad:
- 3 cups finely chopped kale
- 2 cups chopped leaf lettuce or romaine lettuce
- 1 cup shredded red cabbage
- 1 cup finely chopped cauliflower
- 3/4 cup chopped pickles
- 1/2 cup crumbled feta
- In a bowl, whisk together the ranch dressing ingredients. Cover and refrigerate until ready to use.
- For the bread crumbs: heat a skillet over medium heat. Add olive oil and allow it to warm up. Once hot, add bread crumbs. Sprinkle with ranch seasoning mix then toss to coat. Cook for about 5 minutes, stirring occasionally, until toasted.
- In a large bowl, toss together kale, leaf lettuce, cabbage, cauliflower, pickles, feta and bread crumbs. Add desired amount of dressing and toss to coat. Serve immediately.