Dill Pickle Chopped Salad (Copycat Taylor Farms)
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A simple homemade version of the ever-so-popular Taylor Farms Dill Pickle Chopped Salad kit sold at Costco. The creamy dill pickle ranch dressing is sugar-free and low-carb. This crunchy, flavorful salad is a dill pickle lover’s dream!
This Keto Creamy Dill Pickled Chopped Salad is featured in my new book, Let’s Celebrate. My love for dill pickles inspired this recipe and the dill pickle chopped salad kits found at Costco and grocery stores. It’s made with green leaf lettuce, shredded cauliflower, kale, cabbage, and radishes.
Why You Will Love This Salad
If you’re a dill pickle lover, this salad is for you! It’s so simple to make, and it’s customizable. I made a few substitutions from the store-bought kit. I’m a huge fan of chopped salads because you get a little bit of everything in each bite. Unfortunately, some store-bought salad dressings have unnecessary ingredients such as soybean oil, high fructose corn syrup, and sugar. This recipe is made with a homemade creamy, tangy dill pickle ranch dressing with chopped pickles. Plus, it’s sugar-free and will fit your keto lifestyle.
Salad Ingredients
Romaine Lettuce, red cabbage, cauliflower, white cheddar cheese, bacon, and pecans.
Salad Dressing Ingredients
Sour Cream, mayonnaise, dill pickles, fresh dill, fresh parsley, chives, garlic powder, onion powder, salt and pepper.
How To Make Dill Pickle Chopped Salad
Step 1:
Prep the ingredients. Make sure to chop the veggies into bite-sized pieces. Place the romaine lettuce in a large salad bowl. Arrange the rest of the salad ingredients on top of the lettuce.
Step 2:
Place all of the dressing ingredients in a medium mixing bowl. Whisk the dressing until it is well combined.
Step 3:
Drizzle the dressing over the salad and toss to coat the pieces. Add extra dill to taste.
Add-Ins
Add chicken, turkey, or tuna to make this salad a meal. Any protein would be great!
Substitutions
It’s so easy to customize this salad using your favorite veggies. I chose to leave out the kale and radishes like in the store-bought salad. For example, you could use different types of lettuce, green cabbage, broccoli and cucumbers. I added cheddar cheese and pecans for extra crunch. You can use a variety of cheeses and nuts to change the flavor profile.
Dill Pickle Chopped Salad can be made dairy free by omitting the cheese and using dairy-free sour cream instead of regular sour cream.
Make Ahead
The dressing can be made up to 3 days ahead. The salad ingredients can be prepped the day before serving. Then, the salad can be assembled a few hours before serving.
Storage
Some prefer the taste of this salad served right away. However, it does stay crunchy after it’s refrigerated. It can be stored in an airtight container in the refrigerator for up to 3 days.
If you love dill pickles, you should try my Dill Pickle Dip!
Dill Pickle Chopped Salad (Copycat Taylor Farms)
Ingredients
Salad Ingredients
- 4 cups chopped romaine lettuce
- 1 cup finely chopped red cabbage
- 1 cup chopped cauliflower
- 3/4 cup cubed white cheddar cheese
- 6 slices bacon cooked and crumbled
- 1/2 cup chopped raw pecans
Salad Dressing Ingredients
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup chopped dill pickles
- 1/4 cup dill pickle juice
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 2 teaspoons dried chives
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Place the lettuce in a large serving bowl. Arrange the rest of the salad ingredients on top of the lettuce.
- To make the dressing, put all of the dressing ingredients in a small mixing bowl and whisk util the dressing is well combined.
- Pour the dressing over the salad. Toss the salad until all the pieces are coated.
Notes
Nutrition
Disclaimer: Nutritional information is included as a courtesy and is calculated to the best of my ability, using my preferred brands. I recommend calculation your own macros, as they can widely vary depending on the brands of ingredients you use.
You can find this and 115 more recipes in my 3rd cookbook, Let’s Celebrate. The book contains make-ahead tips, allergen information, nutrition breakdowns, and full-color photos. In addition, there are tips for planning a party, shopping for ingredients, stocking a bar, and setting a beautiful table. Let’s Celebrate is carb-conscious entertaining made easy!
Author: Natasha Newton (Natasha's Southern Flavor)
Natasha is the founder of Natasha’s Southern Flavor. She has a passion for sharing delicious family friendly low-carb recipes that are easy to make and use readily accessible ingredients. Natasha has published three bestselling cookbooks. Her books and recipes have been featured by CNET, Delish, Mindbodygreen, Parade and Women’s Health. She enjoys traveling and spending time with her husband, two adult children, and three furbabies.
Read more about Natasha here.
Dressing is yummy! Substitute the cauliflower with broccoli, very refreshing making again soon! Already made the dressing again to dip veggies
I like the broccoli idea! Glad you enjoyed it!