Creamy Dill Pickle Chopped Salad

Ingredients

olive oil or butter

Egg-freeolive oil

1 1/2 tbsp1 1/2 tbsp

fresh breadcrumbs

Gluten-freegluten-free breadcrumbs

2 cups2 cups

garlic powder

1/4 tsp

kosher salt

to taste

romaine lettucechopped

2 cups

kalefinely chopped

2 cups

red cabbagefinely chopped

2 cups

cauliflowerfinely chopped

2 cups

cucumberdiced

1 cup

green onionschopped

2

feta cheese

3/4 cup

fresh dillchopped

1/4 cup

fresh parsleychopped

1/4 cup

plain Greek yogurt

1 cup

dill pickleroughly chopped

1/3 cup

fresh lemon juice

2 tbsp

dill pickle juice

1 tbsp

onion powder

1/2 tsp

fresh dillfinely chopped

1 tbsp

fresh parsleyfinely chopped

1 tbsp

black pepper

to taste

Method

1. 01Heat oil in a skillet over medium heat. Add breadcrumbs, garlic powder, and salt. Cook, stirring often, until golden brown and crispy, 3 to 5 minutes. Remove and cool.
2. 02In a large bowl, combine romaine, kale, red cabbage, cauliflower, cucumber, green onions, feta, dill, and parsley. Toss gently.
3. 03Whisk Greek yogurt, dill pickle, lemon juice, pickle juice, garlic powder, onion powder, dill, and parsley until smooth. Season with salt and pepper.
4. 04Pour dressing over salad and toss until evenly coated.
5. 05Sprinkle breadcrumbs over top and serve.

Fits

• Vegetarian
• Pescatarian