Dill Pickle Salad With Cauliflower
This Dill Pickle Salad made with cauliflower and cheddar cheese is the perfect low carb summer salad!
Servings: 6 servings
Equipment
Ingredients
- 5 cups cauliflower florets
- ¼ cup pickle juice
- ¾ cup pickles sliced
- ⅔ cup cheddar cheese diced
- 3 Tablespoons white onion finely diced
- 2 Tablespoons fresh dill
Dressing
- ⅔ cup mayonnaise
- ⅓ cup sour cream
- 4 Tablespoons pickle juice
- ⅛ teaspoon cayenne pepper
- salt & pepper to taste
Instructions
- Toss cauliflower with pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.
- Combine all dressing ingredients in a small bowl and mix well.
- Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.
Video
Nutrition
Calories: 275kcal | Carbohydrates: 7g | Protein: 5g | Fat: 26g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 724mg | Potassium: 310mg | Fiber: 2g | Sugar: 3g | Vitamin A: 282IU | Vitamin C: 41mg | Calcium: 134mg | Iron: 1mg