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

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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