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.
Course Salad
Cuisine American
Keyword dill pickle salad
Prep Time 25 minutesminutes
Total Time 25 minutesminutes
Servings 8servings
Author Meghan Payne-Hensley
Ingredients
For Dill Pickle Ranch Dressing:
2/3cupmayo
1/3cupsour cream
1/4cuppickle juice
1/3cupfinely chopped pickles
1Tablespoonchopped fresh dill
1/2teaspoongarlic powder
1/4teaspoonkosher salt
1/4teaspoonblack pepper
For the Ranch Bread Crumbs:
1Tablespoonolive oil
1 1/2cupstorn small pieces of bread
1/2Tablespoondry ranch dressing mix
For the Salad:
3cupsfinely chopped kale
2cupschopped leaf lettuce or romaine lettuce
1cupshredded red cabbage
1cupfinely chopped cauliflower
3/4cupchopped pickles
1/2cupcrumbled feta
Instructions
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.