Dill Pickle Ranch Dressing
Dill Pickle Ranch Dressing
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.
- This recipe is enough for 2 meal sized servings or 4 side servings.
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