Best Crunchy Pickle Salad Recipes

CRUNCHY PICKLE SALAD

Crunchy Pickle Salad image

We tend to favor pickles that are bright with acid and low on sugar; anything labeled "half-sour" usually fits the bill. If using sweeter pickles, add a bit more vinegar and salt.

Provided by Andy Baraghani

Categories Bon Appétit Salad Pickles Fennel Walnut Parmesan Dill Vegetarian Soy Free Peanut Free Wheat/Gluten-Free No-Cook Side

Yield 4 servings

Number Of Ingredients 13

Ingredients

½ cup walnuts
4 whole pickles (half- or full-sour), halved lengthwise, sliced crosswise into (1") pieces, plus 3 Tbsp. pickle brine
3 Tbsp. red wine vinegar
2 tsp. Dijon mustard
1 tsp. honey
¼ tsp. crushed red pepper flakes
½ small white onion, thinly sliced, rinsed
Kosher salt, freshly ground pepper
1 medium fennel bulb, tough outer layers removed, thinly sliced crosswise
½ cup chopped dill
2 oz. Parmesan, shaved
Extra-virgin olive oil (for drizzling)
Toasted country-style bread (for serving; optional)

Steps:

Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool; coarsely chop.
Meanwhile, whisk pickle brine, vinegar, mustard, honey, and red pepper flakes in a large bowl. Add onion and season with salt and pepper. Let sit to allow onion to soften slightly, at least 5 minutes and up to 15 minutes.
Add walnuts, pickles, fennel, dill, and Parmesan to dressing and toss to coat. Transfer salad to a large shallow bowl or platter and drizzle with oil. Serve with toast to sop up the dressing if desired.

CRUNCHY PICKLE & VEGETABLE SALAD

Crunchy Pickle & Vegetable Salad image

Looking for something more adventurous than your usual layered salad? Try this tasty salad with cauliflower and crunchy kosher dill pickle halves.

Provided by My Food and Family

Categories Recipes

Time 2h20m

Yield Makes 12 servings, 3/4 cup each.

Number Of Ingredients 7

Ingredients

1 medium head cauliflower (1 lb.), cut into small florets
8 CLAUSSEN Kosher Dill Pickle Halves, cut into 1/2-inch-thick slices
1 can (15 oz.) chickpeas (garbanzo beans), drained, rinsed
20 cherry tomatoes, halved
1 bunch green onions (about 5 onions), sliced
1 bottle (8 oz.) KRAFT Classic Caesar Dressing
1 tsp. dill weed

Steps:

Mix cauliflower, pickles, beans, tomatoes and onions in large bowl.
Combine dressing and dill weed. Add to pickle mixture; stir gently. Cover.
Refrigerate at least 2 hours before serving. Garnish with fresh dill, if desired.

Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g