Crunchy Pickle & Vegetable Salad

3.3
(4) 2 Reviews
Prep Time
20
min.
Total Time
2
hr.
20
min.
Servings

12 servings, 3/4 cup each

Looking for something more adventurous than your usual layered salad? Try this tasty salad with cauliflower and crunchy kosher dill pickle halves.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 12 servings, 3/4 cup each

Nutritional Information

Serving Size 12 servings, 3/4 cup each
AMOUNT PER SERVING
Calories 130
% Daily Value
Total fat 8g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 430mg
Carbohydrate 11g
Dietary fiber 4g
Sugars 3g
Protein 4g
   
Vitamin A 6 %DV
Vitamin C 40 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • aviator1 |

  • rmotl |

    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 ingredient retained its own flavor, too. This is going to my next family reunion - we're all pickle freaks!

  • phasbargen |

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