Crunchy Pickle Salad Recipes
CRUNCHY PICKLE SALAD
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
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
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
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
CHOPPED ICEBERG SALAD WITH BUTTERMILK DRESSING AND CRISPY CHICKPEAS
The classic iceberg salad is always a welcome piece of Americana. You can even put the iceberg in the freezer for 30 minutes before serving to make it extra cold. So juicy. Hydrating. American. I love it. The combination here of tangy buttermilk dressing, juicy lettuce, pickled onions and crispy chickpeas is not your average chopped iceberg salad. Great textures and tastes!
Provided by Alex Guarnaschelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the onions: To pickle the onions, bring the vinegar, sugar, a pinch of salt and 1 cup water to a boil in a medium saucepan over medium heat. Put the onions in a small heatproof bowl and pour the pickling liquid over them. Let the onions cool to room temperature on the counter. Transfer to a resealable container and store in the refrigerator until ready to use.
- For the buttermilk dressing: In a large bowl, whisk together the sour cream, buttermilk and mayonnaise. Add the dill, hot sauce, Worcestershire, garlic powder, garlic and salt and pepper to taste. Set aside. If too thick, add a splash of more buttermilk or water to adjust.
- For the chickpeas: Pour the oil into a small, heavy-bottomed pot and heat over medium heat until it registers 350 degrees F on a deep-fry thermometer. Fit a baking sheet with a wire rack.
- Season the chickpeas with the paprika and salt and pepper to taste. Using a slotted spoon, drop half of the chickpeas into the hot oil and fry until browned and crispy, 3 to 5 minutes. Transfer the fried chickpeas with the slotted spoon to the prepared baking sheet. Repeat with the remaining chickpeas.
- For the salad: Spread the iceberg lettuce on a baking sheet and season liberally with salt and pepper. Drizzle with the dressing and follow with a layer of the scallions. Top with the pickled onions (drained of their liquid) and the crispy chickpeas. Season to taste.
CRUNCHY-STYLE CHICKEN SALAD
Water chestnuts and pecans dress up this creamy chicken salad sent by Margaret McNeil in Memphis, Tennessee. It looks especially pretty nestled on a bed of lettuce leaves, but it also makes a fun sandwich filling.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the first nine ingredients. Serve on lettuce-lined plates. Garnish with egg slices.
Nutrition Facts : Calories 304 calories, Fat 14g fat (3g saturated fat), Cholesterol 202mg cholesterol, Sodium 692mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.
JULIE'S CRUNCHY POTATO SALAD
This salad has beautiful color presentation. It has lots of crunchy vegetables, yet is a creamy tasting potato salad. Optional to omit any vegetable ingredient.
Provided by HONEYMOMISME
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut potatoes into bite-size pieces.
- Combine celery, green onion, carrots, bell peppers, and olives, in a large bowl. Stir mashed eggs, mayonnaise, mustard, pickles, salad seasoning mix, and dill seasoning in another bowl; season with salt and pepper. Stir egg mixture and potatoes into vegetable mixture. Add pickle juice and mix until creamy.
Nutrition Facts : Calories 660.2 calories, Carbohydrate 66.8 g, Cholesterol 110.4 mg, Fat 40.4 g, Fiber 8.4 g, Protein 11.6 g, SaturatedFat 6.5 g, Sodium 573.6 mg, Sugar 6.8 g
SWEET AND CRUNCHY PEA SALAD
Very easy salad. Can have all the ingredients in pantry for a spontaneous get-together. Peas combine with pickles and peanuts for a refreshing summer salad.
Provided by lahop2it
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 4
Steps:
- Lightly mix peas, sweet pickles, peanuts, and creamy salad dressing in a bowl. Chill until cold, about 45 minutes.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 19.2 g, Cholesterol 5 mg, Fat 13.4 g, Fiber 5.2 g, Protein 8.4 g, SaturatedFat 2 g, Sodium 423.3 mg, Sugar 9.1 g
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