Crunchy Pickle & Vegetable Salad

• 1 medium head cauliflower (1 lb.), cut into small florets Safeway 1 lb For $1.99 thru 02/09
• 8 CLAUSSEN Kosher Dill Pickle Halves, cut into 1/2-inch-thick slices
• 1 can (15 oz.) chickpeas (garbanzo beans), drained, rinsed
• 20 cherry tomatoes, halved
• 1 bunch green onions (about 5 onions), sliced
• 1 bottle (8 oz.) KRAFT Classic Caesar Dressing
• 1 tsp. dill weed

1. Mix cauliflower, pickles, beans, tomatoes and onions in large bowl.
2. Combine dressing and dill weed.
3. Add to pickle mixture; stir gently.
4. Cover.
5. Refrigerate at least 2 hours before serving.
6. Garnish with fresh dill, if desired.

head cauliflower, pickle halves, chickpeas, tomatoes, green onions, dill weed

Taken from www.kraftrecipes.com/recipes/crunchy-pickle-vegetable-salad-57789.aspx (may not work)