Go Back
+ servings

Taylor Farms Dill Pickle Salad

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
Course: Side Dish
Cuisine: American
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 536kcal
Author: Lauren


Dill Pickle Ranch Dressing

  • cups Mayonnaise
  • ½ cup Sour Cream
  • 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


  • 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


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.


  • 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
Tried this Recipe? Pin it for Later!Mention @MaritimeGlutton or tag #maritimeglutton!