Quick Pickle Fall Salad
Pickles and peppers cleanse the palate in this Quick Pickle Fall Salad recipe. Thanksgiving salad recipes like this one offer pickle lovers a break from endless jello salads and cranberry sauces. Try this new fall salad recipe this Thanksgiving!
Ingredients
- 1 small jar tiny salad onions in vinegar
- 1 small jar roasted red peppers in olive oil
- 1 large or two small dill pickles or 1/3 cup dill pickle chips
- 2 teaspoon vinegar from onion jar
- 2 teaspoon oil from red peppers
- 1 teaspoon vinegar from dill pickle jar
- 2 tablespoon non-fat cottage cheese, strained
- 1 teaspoon dried basil or 2 chopped leaves of fresh basil
- Buttercrunch lettuce leaves or celery
Instructions
- Blend oil and vinegars with strained cottage cheese.
- Chop pickles if using whole and cut peppers in bite size pieces.
- Combine with onions and serve over buttercrunch lettuce or reduce by half dressing ingredients and stuff in celery.