Marj S Colorful Salad
|Low fat cottage cheese||1 Cup (16 tbs)|
|Plain non-fat yogurt||2⁄3 Cup (10.67 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Carrots||2 , shredded|
|Cabbage head||1⁄4 , shredded|
|Canned no salt added kidney beans||2 Cup (32 tbs), drained, rinsed|
|Frozen no salt added peas||10 Ounce, Defrosted (1 Package)|
|Frozen no salt added lima beans||10 Ounce, Defrosted (1 Package)|
|Alfalfa sprouts||1 Cup (16 tbs)|
|Sliced cooked beets||1 Cup (16 tbs)|
|Sunflower seeds||1⁄4 Cup (4 tbs) (For Garnish)|
To make salad dressing, place cottage cheese, yogurt, lemon juice, dill and basil in a blender or the work bowl of a food processor fitted with a metal blade.
Process until smooth.
Pour into a cruet or other salad-dressing container.
Cover and refrigerate.
On a large platter, arrange shredded carrots in a mound; do the same for the shredded cabbage in a separate mound.
Repeat with remainder of vegetables.
Provide sunflower seeds in a small bowl near vegetables.
Place dressing container near platter of vegetables.
Let guests make their own salads by combining some or all of the vegetables salad-bar style, adding dressing to taste and garnishing with sunflower seeds.