Description
A refreshing and easy salad featuring crunchy dill pickles and a variety of vegetables, perfect as a side dish or light lunch.
Ingredients
Scale
- 1 cup diced dill pickles
- 1 cup chopped celery
- 1 cup diced red bell pepper
- 1 cup shredded carrots
- 1/2 cup chopped red onion
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried dill weed
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the diced dill pickles, chopped celery, diced red bell pepper, shredded carrots, and chopped red onion.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, garlic powder, dried dill weed, salt, and pepper until smooth.
- Pour the dressing over the vegetable mixture and stir until everything is evenly coated.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled as a side dish or a light lunch.
Notes
- For a lighter version, substitute Greek yogurt for half of the mayonnaise.
- Add cooked and cooled diced chicken or chickpeas for extra protein and heartiness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Fat: 16g
- Carbohydrates: 5g
- Protein: 2g