Confetti Cottage Salad Recipes

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COTTAGE CHEESE CONFETTI SALAD



Cottage Cheese Confetti Salad image

When I was growing up, this light but satisfying salad often took center stage as our supper during summer. My mother served it with a platter of smoked fish and good country-style rye bread with unsalted butter. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 7 servings.

Number Of Ingredients 9

2 cups cream-style cottage cheese
1 cup sour cream
2 small tomatoes, seeded and finely chopped
4 green onions, sliced
1 small green pepper, finely chopped
4 radishes, finely chopped
1/2 cup chopped seeded peeled cucumber
Salt and pepper to taste
Lettuce leaves

Steps:

  • In a large bowl, combine the cottage cheese, sour cream, tomatoes, onions, green pepper, radishes and cucumber., Season to taste with salt and pepper. Serve in a lettuce-lined bowl.

Nutrition Facts : Calories 127 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 241mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges

CONFETTI RICE SALAD



Confetti Rice Salad image

This confetti rice salad recipe might appear to require lots of slicing and dicing, but truth be told, all the veggies can probably be prepped in less than 15 minutes. In fact, this would be a great recipe to set your benchmark, and then see how you improve over time. Or, just use a food processor to chop everything. Either way, this make-ahead dish will enliven any celebration with its delightful colors.

Provided by Chef John

Categories     Salad     Grains     Rice Salad Recipes

Time 5h10m

Yield 12

Number Of Ingredients 17

2 cups long-grain white rice
1 teaspoon kosher salt
2 tablespoons olive oil
3 cups boiling water
3 carrots, peeled
½ cup green beans
½ cup frozen green peas, thawed
¼ cup sliced green onions
¼ cup diced red onion
2 large red bell peppers, diced
1 large orange bell pepper, diced
2 teaspoons kosher salt, or more to taste
1 pinch cayenne pepper, or to taste
¾ cup sherry vinegar, divided
¾ cup olive oil, divided
¼ cup chopped fresh dill
¼ cup chopped Italian parsley

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine rice, salt, and olive oil in a baking dish. Stir to coat rice completely. Pour in boiling water. Cover tightly with aluminum foil.
  • Bake in the preheated oven until rice is tender, about 35 minutes.
  • Let rest, covered, for 10 minutes. Fluff rice with a fork until no large clumps remain. Let cool until barely warm and almost room-temperature.
  • Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Slice carrots into long matchsticks. Boil carrots and green beans until beans are bright green, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and dice vegetables.
  • Transfer rice to a large mixing bowl. Add carrots, green beans, peas, onions, and bell peppers. Season with salt and cayenne. Pour in 1/2 cup vinegar and 1/2 cup oil. Mix thoroughly. Cover with plastic wrap and refrigerate to let flavors blend, 4 to 24 hours.
  • Taste and season salad with more salt as needed. Pour in remaining vinegar and oil. Add dill and parsley and mix well. Let salad warm up slightly before serving, if desired.

Nutrition Facts : Calories 284 calories, Carbohydrate 30.9 g, Fat 16.2 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 2.3 g, Sodium 535.2 mg, Sugar 3.1 g

CONFETTI SALAD BY JEAN CARPER



Confetti Salad by Jean Carper image

A colorful, crispy dish packed with powerful cancer fighters, including folic acid.

Provided by USA WEEKEND columnist Jean Carper

Categories     Salad     Coleslaw Recipes     No Mayo

Yield 6

Number Of Ingredients 9

2 cups red cabbage, shredded
1 (19 ounce) can white (cannellini) beans, drained and rinsed
1 (11 ounce) can mandarin oranges, drained
⅓ cup walnuts, toasted
2 large scallions, sliced, with green tops
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons orange juice
Salt and pepper, to taste

Steps:

  • Put first five ingredients in a bowl. Whisk together oil, vinegar, juice. Toss all. Serve.

Nutrition Facts : Calories 241.9 calories, Carbohydrate 28.7 g, Fat 11.5 g, Fiber 5.9 g, Protein 8.4 g, SaturatedFat 1.4 g, Sodium 17.8 mg, Sugar 7.5 g

CONFETTI COTTAGE SALAD



Confetti Cottage Salad image

Kelly Thornberry of La Porte, Indiana suggests, "This pretty salad is a snap to fix and has a pleasant crunch."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 7

3 cups 4 % cottage cheese
1 large tomato, diced
1 cup diced cucumber
1 small sweet red pepper, diced
1 small sweet yellow pepper, diced
2 green onions with tops, sliced
1/3 cup sunflower kernels, toasted

Steps:

  • In a bowl, combine all ingredients; toss lightly. Serve immediately.

Nutrition Facts :

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