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Vegetable Cottage Cheese Salad

fast.cook's picture
Ingredients
  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
  Paprika To Taste
  Hard cooked eggs 2 , cut into wedges
Directions

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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Interest: 
Quick

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