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Salads & sides

Crunchy Pickle & Vegetable Salad

Crunchy Pickle & Vegetable Salad recipe
photo by:kraft
Yes, you do have to like pickles - and I LOVE them! I thought this recipe was great. SO easy! After sitting for a day, the whole salad took on a mild pickle flavor but each...read more
posted by
 a cook
on 7/16/2003
time
prep:
20 min
total:
2 hr 20 min
servings
total:
12 servings, 3/4 cup each
Magazine Acquisition

What You Need

1
medium  head cauliflower (1 lb.), cut into small florets
8
 CLAUSSEN Kosher Dill Pickle Halves, cut into 1/2-inch-thick slices
1
can  (15 oz.) chickpeas (garbanzo beans), drained, rinsed
20
 cherry tomatoes, halved
1
bunch  green onions (about 5 onions), sliced
1
bottle  (8 oz.) KRAFT Classic Caesar Dressing
1
tsp.  dill weed

Make It

MIX cauliflower, pickles, beans, tomatoes and onions in large bowl.

COMBINE dressing and dill weed. Add to pickle mixture; stir gently. Cover.

REFRIGERATE at least 2 hours before serving. Garnish with fresh dill, if desired.

Kraft Kitchens Tips

Shortcut
Substitute 1 pkg. (16 oz.) pre-cut fresh cauliflower pieces for the cut-up head of cauliflower.
Substitute
Prepare as directed, using KRAFT Classic Ranch Dressing.
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