Name: Creamy Dill Pickle Chopped Salad
Total time: 15 min
Yield: 4 servings
Ingredients: 1 1/2 tbsp olive oil or butter; 2 cups fresh breadcrumbs; 1/4 tsp garlic powder; to taste kosher salt; 2 cups romaine lettuce, chopped; 2 cups kale, finely chopped; 2 cups red cabbage, finely chopped; 2 cups cauliflower, finely chopped; 1 cup cucumber, diced; 2 green onions, chopped; 3/4 cup feta cheese; 1/4 cup fresh dill, chopped; 1/4 cup fresh parsley, chopped; 1 cup plain Greek yogurt; 1/3 cup dill pickle, roughly chopped; 2 tbsp fresh lemon juice; 1 tbsp dill pickle juice; 1/2 tsp onion powder; 1 tbsp fresh dill, finely chopped; 1 tbsp fresh parsley, finely chopped; to taste black pepper

Estimate, per serving

Cal: 215
Protein: 10g
Carbs: 27g
Fat: 8g
Sodium: 666mg
Fiber: 3g

Ingredients

olive oil or butter: 2 1/4 tbsp2 1/4 tbsp
fresh breadcrumbs: 3 cups3 cups
garlic powder: 3/8 tsp
kosher salt: to taste
romaine lettucechopped: 3 cups
kalefinely chopped: 3 cups
red cabbagefinely chopped: 3 cups
cauliflowerfinely chopped: 3 cups
cucumberdiced: 1 1/2 cup
green onionschopped: 3
feta cheese: 1 1/8 cup1 1/8 cup
fresh dillchopped: 3/8 cup
fresh parsleychopped: 3/8 cup
plain Greek yogurt: 1 1/2 cup1 1/2 cup
dill pickleroughly chopped: 1/2 cup
fresh lemon juice: 3 tbsp
dill pickle juice: 1 1/2 tbsp
onion powder: 3/4 tsp
fresh dillfinely chopped: 1 1/2 tbsp
fresh parsleyfinely chopped: 1 1/2 tbsp
black pepper: to taste

Method

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.
02In a large bowl, combine romaine, kale, red cabbage, cauliflower, cucumber, green onions, feta, dill, and parsley. Toss gently.
03Whisk Greek yogurt, dill pickle, lemon juice, pickle juice, garlic powder, onion powder, dill, and parsley until smooth. Season with salt and pepper.
04Pour dressing over salad and toss until evenly coated.
05Sprinkle breadcrumbs over top and serve.

Fits

Vegetarian
Pescatarian