Looking for something more adventurous than your usual layered salad? Try this tasty salad with cauliflower and crunchy kosher dill pickle halves.
What You Need
Original recipe yields 12 servings
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 onion s (about 5 onions), sliced
1 bottle (8 oz.) KRAFT Classic Caesar Dressing
1 tsp. dill weed
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Let's 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.
Substitute 1 pkg. (16 oz.) pre-cut fresh cauliflower pieces for the cut-up head of cauliflower.
Prepare as directed, using KRAFT Classic Ranch Dressing.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 3/4 cup each
* 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.