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Marj S Colorful Salad

Heart.Foods's picture
Ingredients
  Low fat cottage cheese 1 Cup (16 tbs)
  Plain non-fat yogurt 2⁄3 Cup (10.67 tbs)
  Fresh lemon juice 2 Tablespoon
  Dill 1 Teaspoon
  Basil 1 Teaspoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling

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