Ingredients
- Salad:
- Makes 3-4 servings
- Feta cheese, sprinkle as desired
- Vinaigrette:
- 1 Tbsp fresh lemon juice
- 1–2 Tbsp fresh chopped dill
- 1 Tbsp fresh parsley, chopped
- Salt & pepper, to taste
This is our version of an effortless spring salad, made easy, thanks to the TPF jars you know and love. This recipe doesn’t make things complicated with hard-to-find seasonal ingredients — just really good pickles doing what they do best.
Our Pickled Spring Salad layers a lemony-herby vinaigrette and crisp spring mix with The Pickle Factory beets, dill pickles, pickled eggs, and carrots. It’s briny and bright, the kind of salad that’s actually nice to look at and eat.
Recipe Instructions:
- Place the carrots, beets, pickles, and eggs on a plate lined with a paper towel to drain excess moisture.
- Cut the carrots in thirds and the pickle coins into fourths.
- Slice the beets and eggs in half.
- Chop the dill and set aside for the dressing.
- Put your spring mix base in a large bowl and add in the cut carrots, pickles, beets, and eggs. Toss it all together.
- Then, make your lemony-herby vinaigrette mix. Add the olive oil, tangy dijonayo, honey, lemon juice, and chopped dill to a bowl with salt and pepper to taste. Whisk it all together.
- Pour the dressing and toss until everything is coated for a fresh, flavor-packed salad.
