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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.
4.56 from 9 votes
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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

  • 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

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
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