Picnic Salads Of Cottage Cheese Veggies With A Kick Recipes

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COTTAGE CHEESE VEGGIE SALAD



Cottage Cheese Veggie Salad image

-Jerraine Barlow, Colorado City, Arizona

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 5

3 cups 4% cottage cheese
1 large ripe avocado, peeled, pitted and chopped
1 medium tomato, chopped
1/4 cup sliced pimiento-stuffed olives
2 tablespoons sliced green onions

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.

PICNIC SALADS OF COTTAGE CHEESE & VEGGIES WITH A KICK



Picnic Salads of Cottage Cheese & Veggies With a Kick image

A healthful snack, light meal, or appetizer--perfect packed in the picnic basket or cooler to take along on picnics or outings in the countryside. Serve in lettuce cups, spread onto whole wheat crackers, stuff into whole wheat pita bread pockets, or eat as is. My DH really enjoys this salad, and prefers to "kick it up a notch" with extra cayenne. The recipe as written is meant to have only a subtle "kick", but you may increase or decrease the amount of cayenne to suit. Note: I like to make this dip several hours in advance, to allow the flavors to mingle. Enjoy!

Provided by BecR2400

Categories     Spreads

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 medium cucumber
6 radishes
4 green onions
2 cups cream-style cottage cheese
1/3 cup sour cream
1 teaspoon salt
1/4 teaspoon pepper
1 dash red cayenne pepper (to taste)
lettuce cup (optional)

Steps:

  • Cut cucumber lengthwise into fourths, then into 1 1/2-inch pieces. Cut radishes into halves and onions into 1 1/2-inch pieces.
  • Place vegetables in blender container; add enough water to cover. Cover and blend on high speed until finely chopped; drain completely. (Can use the food processor, or vegetables can be finely chopped by hand).
  • Mix cottage cheese, sour cream, salt, pepper and red pepper; stir in vegetables.
  • Note: I like to cover and refrigerate for several hours to let the flavors blend.
  • Spoon into lettuce cups and, if desired, garnish with sliced ripe olives. Also good on wheat crackers or in pita pockets.
  • Makes 6 to 8 servings.

Nutrition Facts : Calories 105, Fat 5.6, SaturatedFat 2.7, Cholesterol 18.5, Sodium 657, Carbohydrate 5.5, Fiber 0.6, Sugar 3.5, Protein 8.6

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