Picnic Salads Of Cottage Cheese Veggies With A Kick Recipes

PICNIC VEGETABLE SALAD

Steps:

• In a large bowl, combine the broccoli, caulifloweretes, tomatoes, cucumbers, peppers, green onions and olives. Drizzle with dressing; toss to coat. Chill until serving. Just before serving, sprinkle with cheese.

RAW VEGGIE PICNIC SALAD

Steps:

• Place bacon in a skillet over medium high-heat, and cook until evenly brown. Drain, crumble and set aside.
• In a large bowl, toss together the bacon, broccoli, celery, peas, cranberries, green onions, green grapes, red grapes, and almonds. In a separate bowl, whisk together the sugar, salt, vinegar, grated onion, Parmesan cheese, and mayonnaise. Pour dressing over the salad. Gently toss to coat.

LIGHT AND HEALTHY COTTAGE CHEESE AND VEGETABLE SALAD OR SANDWICH

Steps:

• Scoop cottage cheese into bowl. Amount depends on how much you are making.
• Add chopped veggies, amounts depend on how much you are making.
• Add lemon juice and pepper-to taste.
• Mix and EAT!
• Eat it alone, on top or mixed into a salad, or spread or stuffed as a sandwich, can be topped with shredded cabbage, lettuce, and bean sprouts. You will feel so good and healthy after eating--enjoy!

PICNIC SALADS OF COTTAGE CHEESE & VEGGIES WITH A KICK

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.