Late Summer Chopped Salad With Cottage Cheese Food

COTTAGE CHEESE CRAB SALAD

Steps:

• In a bowl, combine the cottage cheese, sour cream, mustard, garlic powder and pepper. Stir in crab, celery and onions. Serve on lettuce-lined plates with tomato wedges.

CHOPPED SUMMER SALAD

Steps:

• Slice endive into 1/2-inch-thick pieces, and transfer to a large bowl. Add cucumber, parsley, mint, cilantro, tomatoes, and red pepper.
• In a medium bowl, whisk together vinegar and lemon juice. Season with salt and black pepper. Whisk in olive oil until combined.
• Pour dressing over salad, and toss to combine. Serve salad over a dish of herbed veal chops.

COTTAGE CHEESE SALAD

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.

LATE-SUMMER CHOPPED SALAD WITH COTTAGE CHEESE

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.

SUMMERTIME COTTAGE CHEESE SALAD

Steps:

• Drain excess fluid from cottage cheese. (If you decide to put in on bread, you may want to drain in a strainer.).
• Gently fold together shredded carrot, green pepper, onions, tomato and cottage cheese.
• Place in serving dish, and refrigerate until ready to serve.

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!

CHOPPED SUMMER SALAD WITH BEETS AND GOAT CHEESE

Steps:

• In a large saucepan, combine the beets, sugar and 1 tablespoon vinegar and cover with salted water by 1 inch. Bring to a boil, lower the heat and simmer, covered, until very tender, about 45 minutes. Drain and place in a bowl in the refrigerator to cool. When cool, rub the skins off with your hands. Discard the skins. Slice the beets into 16 thin slices.
• In a small bowl, make a vinaigrette by whisking together the mustard and remaining 1 tablespoon vinegar. While whisking vigorously, slowly drizzle in the oil until incorporated. Season with salt and pepper.
• In a large bowl, toss together the radishes, tomatoes, onion, scallion and lettuce with the vinaigrette mixture and season with salt and pepper.
• Arrange 4 beet slices in the center of a plate and season with salt and pepper. Place 3 slices of goat cheese in the form of a triangle on top of the beets and top with 1/4 of the salad mixture. Repeat with the remaining ingredients and serve.

COTTAGE CHEESE CONFETTI SALAD

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.