• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Maritime Glutton
  • Home
  • About
  • Recipes
  • Resources
    • Zero Waste Guides
    • Kitchen Guides
    • Authentic Food Guides
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Resources
    • Zero Waste Guides
    • Kitchen Guides
    • Authentic Food Guides
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Resources
      • Zero Waste Guides
      • Kitchen Guides
      • Authentic Food Guides
    • Facebook
    • Instagram
    • Pinterest
  • ×
    You are here: Home / Entree Recipes / Taylor Farms Dill Pickle Salad Recipe

    Taylor Farms Dill Pickle Salad Recipe

    Published Feb 23, 2021 by Lauren · This post may contain affiliate links.

     1.9K   
    1.9K
    Shares
    Jump to Recipe Print Recipe

    I'm usually not the person to get into fad based food trends - but the Taylor Farms Dill Pickle Salad really is worth every bit of hype.

    Although it's relatively inexpensive, I hate buying things loaded with plastic and it's so easy to make at home. This fan favourite Taylor Farms Dill Pickle Salad is delicious, simple and an absolute crowd pleaser.

    3 bowls of Taylor Farms dill pickle salad with an antique bottle of salad dressing
    Jump to:
    • Ingredients and Substitutions
    • Instructions, FAQs and Other Tips
    • 📖 Recipe

    Ingredients and Substitutions

    Ingredients

    The first time I tried the Taylor Farms dill pickle salad, I was amazed how flavourful, fresh and absolutely delicious it was. I'm not usually a bagged salad person - but they truly did nail the execution.

    Dressing

    The dressing is inspired by the ingredient list on the Taylor Farms website.

    • Mayonnaise
    • Sour Cream
    • Buttermilk
    • Onion Powder
    • Garlic Powder
    • Dill Pickles + Juices
    • Sugar
    • Dried Dill
    • Fresh Dill (optional)

    Dill Pickle Seasoning

    This may seem like a lot of work for a seasoning packet - but it lasts a super long time and it doubles as an amazing topping for popcorn! Feel free to make a bigger batch of this. Making by the suggested ingredients makes enough to top 4-6 salads.

    • Coriander Seed
    • Mustard Powder
    • Dried Dill (aka Dill Weed)
    • Rosemary
    • Citric Acid
    • Garlic Powder
    • Onion Powder
    • Salt

    Assembly

    • Lettuce
    • Kale
    • Cauliflower
    • Radish
    • Red Cabbage
    • Green Cabbage
    • Breadcrumbs (see notes for substitutions)
    • Feta Cheese
    • Dill Pickle Seasoning
    • Creamy Dill Dressing

    Substitutions and Diet Modifications

    What ingredients can I buy store-bought? If you don't want to make everything from scratch, you can easily buy a store-bought version of the dressing and the spice blend. I prefer to make it from scratch because of how easy it is, but you can save time and buy it right from the store. I recommend using a dill popcorn seasoning and good quality ranch dressing. If you buy dressing, add in some pickle juice and/or chopped pickle.

    Can I make this salad vegan? Of course. The only thing really holding you back is the dressing - adding a bit of pickle juice and dill to any creamy type vegan dressing will make this super similar! Either omit the feta or substitute with a vegan cheese of choice!

    Can I make this keto-friendly or low carb? Yes! Most of this recipe is suitable for a keto diet. The best recommendation is to skip out on the breadcrumbs - if wanted, they can be replaced with pork rinds or omitted completely.

    What can I use for breadcrumbs? Honestly pretty much anything. Best case scenario is homemade breadcrumbs made with stale bread and butter baked in the oven and then ground in a food processor. Other suitable alternatives? Store-bought breadcrumbs that are broken down into small pieces. For my first recipe test, I used crispy onions and it was delicious.

    What can I leave out? Honestly, you can use whatever you have at the house. You don't need to use all of the ingredients, I just wanted to make an exact dupe of the recipe. If you only have one kind of cabbage - no problem. Add and remove whatever you have or don't have to accommodate to your own home pantry.

    What can I do if I don't have buttermilk? I've put together a list of buttermilk alternatives made from some kind of milk (including non dairy milks) as well as how to make classic buttermilk and butter out of heavy cream. All the substitution options can be found here.

    all of the ingredients for the salad shown in their ideal size

    Instructions, FAQs and Other Tips

    Instructions

    Dill Pickle Seasoning

    • Combine all ingredients and grind in a mortar and pestle or a spice grinder. Once fully pulverized, set aside. The spice blend is good for up to 4 months.

    Dill Pickle Ranch Dressing

    • Combine all ingredients together. If desired, the dressing can be blended or mixed in a food processor. If your buttermilk is fresh - the dressing stores in the fridge for up to 2 weeks. See notes.

    Assembly

    • If you're making your own breadcrumbs, bake the stale bread tossed in melted butter at 350 until slightly crispy. Let cool and mix them in a food processor until they're the texture of small pebbles.
    • Remove the stems from the kale and slice all of the vegetables into small (½ inch - 1 inch) pieces. Break up the feta and add it to the vegetables along with the breadcrumbs. Mix until well combined.
    • Once ready to plate, pour 1 tablespoon of the spice blend and ⅓ - ½ cup of dressing over the salad. Mix until thoroughly combined and evenly distributed.
    • Serve immediately. The mixed salad is good for 1-2 days in the fridge. The flavours become better as it sits because the salad only has lettuce as a non-

    FAQ

    Is it easier to buy this salad at the store? Well, yes. But where there's no cooking required and the ingredient list is simple and accessible, making this delicious salad from scratch is a great way to be more conscious about your zero waste habits in the kitchen. Making the Taylor Farms dill pickle salad from scratch will cut down considerably on food waste.

    What's the difference between dried dill, dill seed and dill weed? Dried dill is dill weed but dried, and dill seed is the seed of the dill plant. The image below from The Spruce Eats shows some examples of how to substitute them if needed. Dried dill and fresh dill can be used interchangeably in a 1:2 ratio of fresh dill : dried dill. However, keep in mind if you use fresh dill for your seasoning mix, it will no longer be shelf stable.

    Other Tips

    What do I do with all of this leftover dill seasoning? Do you like popcorn? Great! This stuff is incredibly addictive on popcorn and is a nice seasoning for homemade baked potato chips. Otherwise, it stores really well and you can just grab a spoonful every time you want to make this salad.

    How long is the dressing good for? You can keep this in the fridge for about 2 weeks if your buttermilk best before date doesn't expire before that. As always, use your sense of sight and smell to determine when a product has gone off to avoid food waste.

    What can I do with leftover buttermilk? Luckily buttermilk lasts a pretty long time and it also freezes incredibly well. If you want a full list of tips, check my post on how to use leftover buttermilk.

    What drink should I have with this salad? I love how fresh this salad is, and find it pairs amazingly with my Elderflower Gin and Tonic - it's fresh and summery with hints of pear and peach.

    Do you love copycat recipes? Enjoy these other DIY recipes:

    • Roy Choi's French Onion Soup
    • 5 Minute Subway Mayonnaise
    • Taco Bell Chicken Quesadilla
    • Fast Food Burgers at Home
    • Subway Italian Herb and Cheese Bread
    • Diner Style Hash Browns

    📖 Recipe

    Taylor Farms Dill Pickle Salad

    Prevent your screen from going dark
    A delicious copycat of Taylor Farms Dill Pickle Salad that's easy, delicious and helps to cut down on plastic waste by making everything from scratch.
    4.48 from 19 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 25 minutes
    Total Time: 25 minutes
    Servings: 4 servings
    Calories: 536kcal
    Author: Lauren

    Ingredients

    Dill Pickle Ranch Dressing

    • ⅔ cups Mayonnaise
    • ½ cup Sour Cream
    • ⅓ cup Buttermilk
    • 1 tablespoon Dill Pickle finely diced
    • 2 tablespoons Pickle Juice
    • 1 teaspoon Sugar
    • ½ teaspoon Garlic Powder
    • ¼ teaspoon Onion Powder
    • 1 teaspoon Dried Dill
    • 2 tablespoons Fresh Chives sliced
    • 1 tablespoon Fresh Dill optional

    Dill Seasoning Blend

    • 1 teaspoon Coriander Seed
    • ½ teaspoon Mustard Powder
    • ½ teaspoon Garlic Powder
    • ¼ teaspoon Onion Powder
    • 1 + ½ teaspoons Dried Dill
    • ¼ teaspoon Rosemary
    • ½ teaspoon Citric Acid
    • 1 tablespoon Kosher Salt

    Assembly

    • ½ head Romaine Lettuce
    • 1 cup Kale stems removed
    • ½ cup Red Cabbage
    • ½ cup Green Cabbage
    • ½ head Cauliflower raw, chopped small
    • 2 Radishes thinly sliced
    • ¼ cup Feta Cheese crumbled
    • ½ cup Breadcrumbs see notes
    • 1 tablespoon Dill Seasoning or to taste
    • ¼ cup Dill Pickle Ranch Dressing or to taste

    Instructions

    Dill Pickle Seasoning

    • Combine all ingredients and grind in a mortar and pestle or a spice grinder. Once fully pulverized, set aside. The spice blend is good for up to 4 months.

    Dill Pickle Ranch Dressing

    • Combine all ingredients together. If desired, the dressing can be blended or mixed in a food processor. If your buttermilk is fresh - the dressing stores in the fridge for up to 2 weeks. See notes.

    Assembly

    • If you're making your own breadcrumbs, bake the stale bread tossed in melted butter at 350 until slightly crispy. Let cool and mix them in a food processor until they're the texture of small pebbles.
    • Remove the stems from the kale and slice all of the vegetables into small (½ inch - 1 inch) pieces. Break up the feta and add it to the vegetables along with the breadcrumbs. Mix until well combined.
    • Once ready to plate, pour 1 tablespoon of the spice blend and ½ cup of dressing over the salad. Mix until thoroughly combined and evenly distributed.
    • Serve immediately. The mixed salad is good for 1-2 days in the fridge.

    Notes

    • This recipe is enough for 2 meal sized servings or 4 side servings.

    Nutrition

    Calories: 536kcal | Carbohydrates: 24g | Protein: 8g | Fat: 46g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 2563mg | Potassium: 669mg | Fiber: 5g | Sugar: 8g | Vitamin A: 8841IU | Vitamin C: 69mg | Calcium: 203mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @MaritimeGlutton or tag #maritimeglutton!

    « Vitamix Butternut Squash Soup with Apple and Cauliflower
    What Can I Do With Leftover Buttermilk? »

    Reader Interactions

    Comments

    1. Lee-Ann

      June 09, 2021 at 6:55 pm

      Thank you! I love this Costco salad but would way rather make it from scratch. One question: is it 1 TBSP spice blend per salad plate (4 servings) or 1 TBSP spice blend per recipe of greens & veg? TIA! I plan on making this tonight 🙂

      Reply
      • Maritime Glutton

        June 10, 2021 at 11:09 am

        Hi Lee-Ann! It's 1 tbsp for the entire recipe but you are welcome to add more if you like! The spice blend makes more than you need but it stores very well! I hope it turns out great 🙂

        Reply
    2. Kathy Worden

      June 29, 2021 at 5:24 am

      Love this salad. Thanks for sharing this recipe. I can’t seem to find citric acid. Any ideas for substitute?

      Reply
      • Maritime Glutton

        June 29, 2021 at 2:25 pm

        Hi Kathy - the closest thing to citric acid is lemon juice which isn't ideal for the spices. You could add lemon juice to the dressing, though! If you have any Bulk Barns around you I have been able to find it there! 🙂 It's in a container and not the bulk section.

        Reply
    3. Sharon Browne

      July 02, 2021 at 8:36 pm

      Hi there.
      Absolutely best recipe but when I made it from scratch I found it runny.
      Any tips how to thicken it up?

      Reply
      • Maritime Glutton

        July 03, 2021 at 9:29 pm

        Hi Sharon! It may depend on the brand of ingredients you're using. I'd say likely the sour cream - I always use the highest fat content I can find, ideally about 10-14% 🙂

        Reply
    4. Annie Vu

      October 20, 2021 at 11:36 pm

      4 stars
      Hi
      Under the “dill seasoning section”, do you mean 1 teaspoon of kosher salt? I made it with 1 tablespoon like your recipe and it turned out to be very salty. Other than this, it is a perfect copycat to the Taylor Farm’s salad.

      Reply
      • Lauren

        October 21, 2021 at 12:46 am

        Hi Annie! It is indeed 1 tablespoon of salt for the spice blend - but once all the spices are mixed together, you only use 1 tablespoon of the blend for the salad. You will have some spice mix left over, I use that for future salads that I make 🙂

        Hope that clears things up!

        Reply
    5. Tammy

      February 01, 2022 at 12:58 pm

      Thank you so much for making this recipe!!! I love this salad as well but hated to my core the plastic waste it made. I was thinking of recreating it but found this when Google-ing. Thank you for making my life so much easier!!

      Reply
      • Lauren

        February 06, 2022 at 8:18 am

        I’m so glad you like it! Thanks for the review, Tammy!

        Reply
    6. Barb Butler

      August 26, 2022 at 3:52 pm

      I thought I had mustard powder, but don’t seem to. Can I use reg. American or Dijon added to the mixed dressing and how much? Also I only have dried onions so was going to pulverize that into powder and my coriander is a powder not seed so how much of that? I LOVE this salad and am so glad to have found a recipe to try and make my own. Thank you.

      Reply
      • Lauren

        August 26, 2022 at 4:54 pm

        Hey Barb - I haven't tried those substitutions. For the mustard powder, I'd recommend using that. It's a different and more mild flavour. The coriander powder is fine as is and the dried onions are probably close enough 🙂 I'd love to hear how your substitutions turn out!

        Reply
        • Barb Butler

          August 26, 2022 at 9:31 pm

          Thanks, Lauren. I’ll put Coleman’s on my list - although I was sure I had a can!🤔

          Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Maritime Glutton, I'm Lauren and I'm the face creating recipes around here. I'm passionate about supporting local, eating great food and finding new ways to cut back on food waste and save money. Learn more about me here.

    healthy recipes

    • The Best Ever Egg White Oats
    • Tuscan Harvest Salad with Maple Balsamic Vinaigrette
    • Taylor Farms Dill Pickle Salad Recipe
    • Vitamix Butternut Squash Soup with Apple and Cauliflower

    popular recipes

    • Authentic Arroz Caldo - The Best Filipino Comfort Food
    • Roy Choi's French Onion Soup Recipe
    • Sweet Cream Cold Foam
    • Subway's Sweet Onion Sauce
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Copyright © 2023 Maritime Glutton on the Foodie Pro Theme