Minted Cottage Cheese Salad With Fruit
17 Feb 2011
|Small curd creamed cottage cheese||48 Ounce (2 containers, 24 ounces each)|
|Snipped fresh mint leaves||3 Tablespoon|
|Blueberries/Raspberries / blackberries||3 Cup (48 tbs)|
|Strawberries/3 large peaches / nectarines, sliced||1 1⁄2 Pint (3 cups, medium size)|
|Bananas||6 Medium, sliced|
|Coarsely chopped nuts||1 Tablespoon (salted or toasted)|
|Ginger honey dressing||4 Tablespoon (adjust quantity as needed)|
Mix cottage cheese and mint.
Divide lettuce leaves among 4 salad plates.
Spoon cheese mixture onto each.
Arrange fruit on top; sprinkle with nuts.
Serve with Ginger-Honey Dressing.
Difficulty Level:Very Easy
Restriction:Lacto Ovo Vegetarian
Preparation Time:5 Minutes
Minted Cottage Cheese Salad With Fruit Recipe