Pickle Picnic Salad - cooking recipe

Ingredients
    1 32 oz jar of kosher dill pickles, cut into 1/2 inch slices
    1 can garbanzo beans, drained
    20 cherry tomatoes, halved
    1 head cauliflower, cut into bite sized pieces
    1 bunch green onions, chopped
    1 8 oz bottle of ranch dressing
    1 t dill weed
Preparation
    In a large bowl, toss pickles, beans, tomatoes, cauliflower and onions, set aside.
    In a small bowl, mix dressing and dill weed.
    Gently stir into pickle/vegetable mixture and toss to coat well.
    Refrigerate until ready to serve.

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