Vegetable Cottage Cheese Salad
|Small curd cottage cheese||2 Cup (32 tbs)|
|Chopped parsley||2 Tablespoon|
|Sliced green onions and tops||1⁄2 Cup (8 tbs)|
|Chopped bell pepper||1⁄4 Cup (4 tbs) (Green / Red Colored)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Chopped radishes||1⁄2 Cup (8 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Garlic salt||1⁄2 Teaspoon|
|Dry dill weed||1⁄2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Bell peppers||2 (Red / Green Colored)|
|Spinach leaves/Lettuce leaves||1 Cup (16 tbs), rinsed and crisped|
|Hard cooked eggs||2 , cut into wedges|
Combine cottage cheese, parsley, onions, chopped bell pepper, celery, radishes, carrot, garlic salt, dill weed, and mustard; mix lightly.
Cover and refrigerate.
Cut bell peppers into halves; discard seeds.
Line 4 salad plates with spinach.
Mound cottage cheese mixture in peppers.
Place a stuffed pepper half on each plate and sprinkle lightly with paprika.
Garnish with eggs