Here you go. I didn't quite have all the bits this week but had it again as I had lots of dressing left (just missing fresh dill and the chickpeas but it was still good). I also couldn't get red cabbage but used a prepackaged coleslaw that was mainly red cabbage.
Chopped Dill Pickle Salad
Dressing:
1 cup mayonnaise
1/2 cup plain yogurt
1/4 cup buttermilk, shaken
2 tbsp minced chives
2 tbsp minced flat leaf parsley
1/2 tsp dried dill
2 tbsp dill pickle juice
1-2 tbsp white vinegar
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
Breadcrumbs:
1 tbsp butter
1 tbsp olive oil
1 cup panko
1/4 tsp salt
Salad:
2 cups curly Kale, finely chopped
1 head romaine, finely chopped
2 cups thinly sliced red cabbage
1/4 cup chopped fresh dill
1/2 15oz can chickpeas
3 radishes, thinly sliced
1/2 cup chopped dill pickles
2 cups chopped cauliflower
Combine dressing ingredients in a medium bowl.
In a medium skillet add butter and oil over a medium heat. Add panko and season. Cook 2-4 mins stirring constantly until golden brown.
Add Kale, romaine, cabbage, cauliflower, dill, chickpeas and radishes. Drizzle dressing and toss. Sprinkle breadcrumbs.
