Cottage Garden Salad Recipes
COTTAGE CHEESE SALAD
Cottage cheese and fresh green onions, cucumbers, and tomatoes make this salad great with spaghetti or other Italian faves!
Provided by RANDIMARTIN
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together the cottage cheese, tomatoes, green onions, and cucumbers. Season with salt and pepper to taste. Chill until serving.
Nutrition Facts : Calories 137.9 calories, Carbohydrate 8.3 g, Cholesterol 16.8 mg, Fat 5.2 g, Fiber 1.1 g, Protein 15 g, SaturatedFat 3.2 g, Sodium 458.8 mg, Sugar 2.7 g
COTTAGE CHEESE POTATO SALAD
This recipe was handed down to me by my mother. It was always my favorite potato salad--so unlike any other I have ever tried. The creamy texture of the cottage cheese makes this potato salad a hit whenever I serve it!
Provided by PAMDEN
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Rinse the potatoes in cold water, and allow to cool. Slice the cooled potatoes into a large salad bowl.
- Chop 2 hard-cooked eggs into the bowl with the potatoes, and mix in the celery, radishes, green pepper, and green onion. Stir together the cottage cheese and mayonnaise in a bowl, and pour over the potato mixture. Toss lightly to combine, and season to taste with salt and pepper. Slice the remaining hard-cooked egg, arrange the slices on top of the salad for a garnish, and sprinkle with black olives.
Nutrition Facts : Calories 283.8 calories, Carbohydrate 28.4 g, Cholesterol 65.4 mg, Fat 15.9 g, Fiber 3.8 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 700 mg, Sugar 2.1 g
COTTAGE CHEESE SALAD
Cottage cheese is jazzed up in this light and refreshing side dish. This is a great change-of-pace salad for any time of year. With crunchy fresh veggies and zesty ranch dressing, you'll enjoy every bite!-Lynn Penner, Prescott, Arizona
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine all ingredients. Serve immediately.
Nutrition Facts :
COTTAGE CHEESE VEGGIE SALAD
-Jerraine Barlow, Colorado City, Arizona
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a serving bowl, combine the first 4 ingredients. Sprinkle with onions.
Nutrition Facts : Calories 141 calories, Fat 8g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 394mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.
GARDEN FRESH COTTAGE CHEESE SALAD
This recipe has been in the family for decades. You can use whatever type cottage cheese you prefer-though regular or 2% turns out best-the same goes for the curd as we have used both large and small- I suppose large curd may provide a creamier salad. Cooking time is chill time.
Provided by SweetFuzion
Categories < 4 Hours
Time 2h20m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Thoroughly wash and then prep veggies. Gently combine the cottage cheese, mayo, sourcream and salt & pepper. Fold in the veggies and let chill in fridge for at least 2 hours or longer if possible to develope flavors.
- Enjoy!
COTTAGE GARDEN SALAD
This is from Food From Green Places: Vegetarian Recipes From Garden & Hedgegrow. Personally, I like using fresh vegetables, even if they're not from my garden. The herbs suggested in the recipe include chervils, parsley, mint and balm or other herb favourites.
Provided by Studentchef
Categories Vegetable
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Mix the salad ingredients together in a large salad bowl.
- Dress with a herb vinaigrette.
Nutrition Facts : Calories 146.8, Fat 1.3, SaturatedFat 0.3, Sodium 92.9, Carbohydrate 29.1, Fiber 9.6, Sugar 14.4, Protein 9.4
GREEN & YELLOW BEAN SALAD WITH CHERRY TOMATOES
Adapted from Bon Appétit magazine, June 2000. They describe this dish as "colourful, refreshing and delicious," and I agree on all counts. How you trim the beans is completely up to you, but I like to keep them their full length with their little curlicue tails adding a whimsical air to the dish.
Provided by © Marlene Cornelis/Urban Cottage Life 2012-2020
Number Of Ingredients 9
Steps:
- Cook the beans in a large pot of boiling water with a good tablespoon of salt until tender crisp (4 to 5 minutes; best to check at 4 minutes!). Drain, rinse with cold water and immerse in an ice water bath to stop the cooking process. I put the colander into a very large bowl of ice water for this, so I don't have to pick ice cubes out of the beans. As soon as they're cooled through, drain thoroughly and pat them dry (rolling them in a tea towel works well, too). (If you don't plan to use them right away, you can dry them, wrap them in a tea towel, seal in a container and store in the refrigerator for up to one day.)
- Combine the oil and vinegar (plus sugar, if using) in the bottom of a large serving bowl, and toss in the shallots and basil. Whisk well with a fork and add the tomatoes as you halve them. Grind in pepper to taste, stir again and then add the beans. Toss everything together until all the beans are coated with the dressing and the tomatoes, basil and shallots are happily intermingled among the beans. Serve right away, or cover and chill for at least an hour and up to 4 hours, tossing occasionally. Serve the salad cold or at room temperature.
GARDEN FRESH COTTAGE CHEESE SALAD
Steps:
- Chop all vegetables and blend in cottage cheese. Add ranch salad dressing and blend well. Cover and chill until time to serve. Will keep for several days.
LATE-SUMMER CHOPPED SALAD WITH COTTAGE CHEESE
As summer winds down, combine cucumbers with a taste of fall -- apples and fennel -- in this crunchy salad. Cottage cheese makes it substantial enough for lunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 8
Steps:
- Combine rice-wine vinegar, oil, and salt. Toss with cucumber, fennel, and apple. Serve spooned over cottage cheese, sprinkled with pepper and fennel fronds.
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