Dill Pickle Chopped Salad (Costco Copycat Taylor Farms)
4.91 from 11 votes
Dill Pickle Chopped Salad is one of the most irresistible salads! A creamy and tangy dill pickle ranch dressing paired with a mix of crunchy vegetables. Perfect for pickle lovers! This creamy Dill Pickle Salad is not only full of flavor, it’s packed with nutrients! It’s loaded with green leafy lettuce, bits of cauliflower, kale, radishes, green and red cabbage. The dill pickle ranch dressing, pieces of feta and dill pickle season completes this salad and I guarantee will bring your taste buds to life!
Prep Time: 15minutes
Cook Time: 0minutes
Total Time: 15minutes
Course: Appetizer, Main Course, Side Dish
1cupkale, stems removed, cut into small bite sized pieces
1cupgreen cabbage, cut into small bite sized pieces
1cupred cabbage, cut into small bite sized pieces
1 ½cupgreen leafy lettuce, romaine, green leaf, bib, iceberg; chopped, approx. 1/2 head
1cupcauliflower, raw, cut into small bite sized pieces, approx. 1 head
4radishes, cut into small bite sized pieces
3/4cupfeta cheese, crumbled
1cupcroutons, store bought or homemade
2 1/2tbspdill seasoning mix, or to taste
1 1/2cupdill pickle ranch dressing, or store bought ranch dressing + 2 diced pickles + 2 tbsp pickle juice +1 tsp dried dill
Dill Pickle Ranch Dressing
1 ½cupGreek Yogurt
2tbspdill pickle, finely minced
1 1/2tspdried dill, or 1 tbsp fresh dill
Dill Seasoning Mix
1tspdried dill, or 2 tsp fresh dill
In a medium sized bowl or jar, add all of the dressing ingredients. In a bowl stir the ingredients together, or add all the ingredients to a jar, secure the lid and shake until evenly combined. You can keep the dressing stored in an air tight container for 3-4 days (or as long as the yogurt best before date). Set dressing aside in the fridge while you prepare the salad.
For the seasoning mix you can use a spice grinder or mortar and pestle, or you can make it in a small bowl. Combine all of the dill pickle seasoning mix ingredients and grind in the spice grinder or mortar and pestle. Or you can use a spoon to crush the herbs in a small bowl. This step is only necessary to break down the dried rosemary so that the rosemary becomes a powder rather than larger dried pieces. Store leftover seasoning mix in an airtight container for up to 6 months.
Place croutons in a Ziploc bag and gently crush until you have a mix of large and small croutons. This step is to breakdown the croutons into smaller pieces to match the small chop of the vegetables in the salad.
Prepare all of the vegetables for the salad – green leafy lettuce, kale, cabbage, red cabbage, cauliflower and radishes – by cutting them into small bite sized pieces. The texture of this salad is a coleslaw chopped salad with small bite sized pieces (about ½ inch). Transfer all of the chopped vegetables to a large bowl.
Add the crumbled feta, croutons, dill seasoning mix and dressing to the salad bowl. Toss until evenly combined. Taste the salad and add more of the dill pickle seasoning mix and dressing to taste. I love a really strong pickle flavored salad so I like to extra pickle seasoning. Serve and enjoy!