dill pickle salad

A delicious copycat of Taylor Farms Dill Pickle Salad that&#039;s easy, delicious and helps to cut down on plastic waste by making everything from scratch.

Taylor Farms Dill Pickle Salad

Mayonnaise

Sour Cream

Buttermilk

Dill Pickle (finely diced)

Pickle Juice

Sugar

Garlic Powder

Onion Powder

Dill

Fresh Chives (sliced)

Fresh Dill (optional)

Coriander Seed

Mustard Powder

Rosemary

Citric Acid

Kosher Salt

Romaine Lettuce

Kale (stems removed)

Red Cabbage

Green Cabbage

Cauliflower (raw, chopped small)

Radishes (thinly sliced)

Feta Cheese (crumbled)

Breadcrumbs (see notes)

Dill Seasoning (or to taste)

Dill Pickle Ranch Dressing (or to taste)

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 Seasoning

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.

Dill Pickle Ranch Dressing

If you&#039;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&#039;re the texture of small pebbles.

Remove the stems from the kale and slice all of the vegetables into small (1/2 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 1/2 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.

Assembly

Calling all dill pickle lovers with this Dill Pickle Pasta Salad recipe! It&#39;s tangy, garlicky, creamy, and the ultimate summertime dish. Gluten-free, Oil-free, Soy-free option.

Creamy Dill Pickle Pasta Salad

rotini, macaroni, or other short pasta shape*

Easy Vegan Mayo (or store-bought)

dijon mustard

garlic (grated

pickle brine (liquid from pickle jar)

dill pickle spears (chopped)

carrot

Pickled Red Onions (chopped)

dill

parsley

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Drain the pasta and rinse well with cold water until it is cool; set aside.

Make the Dressing: While the pasta is cooking, whisk the mayo, mustard, garlic, and pickle brine together in a large bowl.

Combine: Add the cooled pasta to the bowl along with the pickles, carrot, pickled red onions, dill, and parsley. Mix well; add more salt to taste, if necessary.

Serve &amp; Store: Serve immediately or chill in the fridge for at least 15 minutes before serving. Leftovers will keep in the refrigerator for up to 5 days.

Top 2 dill pickle salad recipes from across the web

The most viewed dill pickle salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Taylor Farms Dill Pickle Salad

Creamy Dill Pickle Pasta Salad

Top 2 dill pickle salad recipes from across the web

The most viewed dill pickle salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Taylor Farms Dill Pickle Salad

Creamy Dill Pickle Pasta Salad

The most viewed dill pickle salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine