Dill Pickle Chopped Salad with Ranch and Pretzel Crisps is for the pickle people. It’s cool, crunchy, creamy, and salty in the way a snacky lunch should be.
This recipe uses iceberg lettuce, cucumber, dill pickles, shredded carrots, cheddar cheese, green onions, ranch dressing, Greek yogurt, and dill pickle juice.
Then you add pretzel crisps, pita chips, or rye chips on the side, which makes it feel more like a scoopable salad than a regular bowl of greens.
It works well for lunch, a lighter dinner, or a quick main dish when you want something cold and crunchy.
The pickle ranch dressing gives the salad that tangy flavor without making it too heavy. The cheddar adds a little richness, the carrots add crunch, and the green onions keep it fresh.
Why You’ll Love This Dill Pickle Chopped Salad with Ranch and Pretzel Crisps
Ready in 20 Minutes
This is a quick recipe for lunch or dinner. There’s no cooking, and everything comes together in one salad bowl.
Made for Pickle Fans
Dill pickles and dill pickle juice give this salad a tangy ranch flavor that stands out without being too much.
Crunchy and Scoopable
The chopped vegetables, cheddar, and pretzel crisps make this salad fun to serve and eat.
Good for Lunch Prep
You can chop the vegetables ahead of time and mix the dressing separately. Keep the chips on the side until serving.
Uses Common Ingredients
Iceberg lettuce, ranch dressing, cheddar cheese, cucumbers, carrots, and pickles are easy to find and simple to use.
Ingredient Substitutions
Iceberg Lettuce
Romaine lettuce can be used instead of iceberg if you want a slightly firmer texture.
Cucumber
English cucumber or mini cucumbers can be used in place of a regular cucumber.
Dill Pickles
Use pickle chips, spears, or sandwich slices. Chop them finely before adding them to the salad.
Reduced-Fat Cheddar Cheese
Regular shredded cheddar, Colby Jack, or Monterey Jack can be used instead.
Light Ranch Dressing
Regular ranch dressing can be used if that’s what you have.
Plain Nonfat Greek Yogurt
Light sour cream can be used in place of Greek yogurt.
Pretzel Crisps
Pita chips or rye chips work well with this salad. Crackers can also be used if needed.
Dried Dill
Fresh dill can be used instead. Use a small amount since fresh dill has a stronger taste.
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Dill Pickle Chopped Salad with Ranch and Pretzel Crisps
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Ingredients
For the Salad:
- 5 cups iceberg lettuce finely chopped
- 1 cucumbers finely chopped
- ¾ cup dill pickles finely chopped
- ½ cup shredded carrots
- ½ cup reduced-fat shredded cheddar cheese
- ¼ cup sliced green onions
For the Dill Pickle Ranch Dressing:
- ⅓ cup light ranch dressing
- 2 tablespoon dill pickle juice
- 1 tablespoon plain nonfat greek yogurt
- ¼ teaspoon garlic powder
- ¼ teaspoon dried dill
- ⅛ teaspoon ground black pepper
For Serving:
- 4 ounces pretzel crisps, pita chips, or rye chips
Instructions
- In a small bowl, add the ranch dressing, dill pickle juice, Greek yogurt, garlic powder, dried dill, and black pepper.
- Using a spoon, stir until smooth.
- In a large mixing bowl, add the iceberg lettuce, cucumber, dill pickles, shredded carrots, cheddar cheese, and green onions.
- Pour the dill pickle ranch dressing over the salad.
- Toss until the salad is evenly coated.
- Serve with pretzel crisps, pita chips, or rye chips.
Notes
Tips and Tricks
Drain the pickles well – Too much pickle liquid can make the salad watery. Drain the chopped pickles before adding them to the bowl. Keep the chips separate – Add the pretzel crisps, pita chips, or rye chips right before serving. This keeps them crunchy. Chop everything small – Finely chopped ingredients make the salad easier to scoop with chips. Taste the dressing first – Dill pickle juice can vary in saltiness. Taste the dressing before adding it to the salad. Serve soon after tossing – This salad has the best texture when served soon after the dressing is added.Storing
Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Store the pretzel crisps, pita chips, or rye chips at room temperature in a sealed bag or container. If the salad has already been tossed with dressing, store leftovers in an airtight container in the refrigerator for up to 1 day. The lettuce may soften as it sits.Nutrition
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