Dill Pickle Chopped Salad with Infused Dressing


    • 4 cups chopped romaine lettuce
    • 1 cup finely chopped red cabbage
    • 1 cup chopped cauliflower
    • 3/4 cup cubed white cheddar cheese
    • 6 slices bacon cooked and crumbled
    • 1/2 cup chopped raw pecans


    • 1 cup sour cream
    • 1/2 cup cannabis-infused Mayo (see 41c blog for recipe)
    • 1/2 cup chopped dill pickles
    • 1/4 cup dill pickle juice
    • 1 tablespoon chopped fresh dill
    • 1 tablespoon chopped fresh parsley
    • 2 teaspoons dried chives
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper


    1. Place the lettuce in a large serving bowl. Arrange the rest of the salad ingredients on top of the lettuce.
    2. To make the dressing, put all of the dressing ingredients in a small mixing bowl and whisk until the dressing is well combined.
    3. Pour the dressing over the salad. Toss the salad until all the pieces are coated.


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