Dill Pickled Chopped Salad Recipe
inspired by the Taylor Farms Dill Pickle Salad Kit at Costco, but, dare I say? Better.
Servings: 4 servings
Calories: 245kcal
Ingredients
For Salad
- 2 cups romaine lettuce finely chopped
- 2 cups green kale very finely chopped
- 2 cups red cabbage finely shredded
- 2 cups radish finely julienned
- 1 cup dill pickle finely diced
- 4 sprigs fresh dill
- ½ cup feta crumbled
For Dill Pickle Dressing
- 1 clove garlic minced
- 1 small shallot
- 1 dill pickle about ¼ cup chopped
- 1 tablespoon chopped fresh dill
- 2 tablespoons pickle juice
- 2 tablespoons fresh lemon juice from half a lemon
- ½ teaspoon Dijon mustard
- ½ cup olive oil or other neutral flavored oil
- ½ teaspoon sea salt plus more to taste
Instructions
- Place romaine lettuce, kale, red cabbage, radish, and diced pickle in a large mixing bowl.
- Place all Dill Pickle Dressing ingredients in a food processor or blender. Run machine until all ingredients are puréed. The dressing will be a light bright green from the fresh dill. Use a piece of lettuce or kale to taste the dressing. Add salt if needed.
- Drizzle ½ cup of dressing over salad to start. Mix salad with dressing until ingredients are well-coated. Add more dressing as needed.
- Scatter fresh dill and crumbled feta over salad right before serving.
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Notes
Store leftover dressed salad in a tightly covered container in the refrigerator for up to one day. Leftover dressed salad will take on a softer, marinated texture. Store leftover undressed prepped (i.e. washed, dried, and chopped) salad greens in the refrigerator for three days.
Leftover Dill Pickle Dressing will keep for three days in a tightly sealed container in the refrigerator.
Nutrition
Serving: 1serving | Calories: 245kcal | Protein: 3.9g | Fat: 9.8g | Fiber: 0.4g