Garden Fresh Cottage Cheese Salad |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 12 |
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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. Ingredients:
6 cups cottage cheese |
1/2 cup mayonnaise |
1/2 cup sour cream |
1 cucumber, diced |
1 green bell pepper, diced |
1 bunch green onion, diced, white and green |
1 tomato, large and diced |
1 bunch radish, sliced |
1/4-1/2 teaspoon salt |
1/4-1/2 teaspoon pepper, fresh ground is best |
Directions:
1. 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.
2. Enjoy!
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