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Crunchy Pickle & Vegetable Salad
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Crunchy Pickle & Vegetable Salad

2 Hr(s) 20 Min(s)
20 Min(s) Prep
2 Hr(s) Cook
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
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12 servings
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
1
Mix cauliflower, pickles, beans, tomatoes and onions in large bowl.
2
Combine dressing and dill weed. Add to pickle mixture; stir gently. Cover.
3
Refrigerate at least 2 hours before serving. Garnish with fresh dill, if desired.
Kitchen Tips
Tip 1
Shortcut
Substitute 1 pkg. (16 oz.) pre-cut fresh cauliflower pieces for the cut-up head of cauliflower.
Tip 2
Substitute
Prepare as directed, using KRAFT Classic Ranch Dressing.
Nutrition
Calories
130
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 430mg
19%
Total Carbohydrates 11g
4%
Dietary Fibers 4g
14%
Sugars 3g
6%
Protein 4g
8%
Vitamin A
6%
Vitamin C
40%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
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.
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