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Dill pickle chopped salad with creamy ranch dressing, chopped lettuce, cucumber, dill pickles, shredded carrots, cheddar cheese, and green onions in a speckled bowl.

Dill Pickle Chopped Salad with Ranch and Pretzel Crisps

Nesting Lane
Dill Pickle Chopped Salad with Ranch and Pretzel Crisps is a 20-minute salad with lettuce, pickles, cheddar, ranch, and crunchy chips.
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Prep Time 20 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

Cutting Board
Sharp Knife
Large Mixing Bowl
Small Bowl
Measuring Spoons
Measuring Cup

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:

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

7 WW Smart Points

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

Calories: 223kcalCarbohydrates: 23gProtein: 8gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 8mgSodium: 789mgPotassium: 407mgFiber: 4gSugar: 6gVitamin A: 3333IUVitamin C: 8mgCalcium: 142mgIron: 2mg
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