Cottage Cheese Salad Recipe
Cottage Cheese Salad
I just had me a little cottage cheese salad party! My granddaughter and I demolished a whole bowl of it this past shabbos. Just in case cottage cheese eaten alone sounds too plain, here’s how to jazz it up! Yes it can be and is young people’s food! High protein and high calcium, you cant go wrong with it!
My Russian mother in law Z”L used to make cottage cheese salad for us all the time, and called it – mysteriously – blotte.
Here’s my lean version of this salad (sans sour cream, with Greek yogurt), straight from the Old World: It never fails to bring a smile to my husband’s face. Loves the taste, or nostalgia, or both, not sure, but it works!
Adjust it to your personal taste
There’s nothing you can do to ruin it! Straight from the bowl or on a slice of toast.
Only Please Don’t use the Fat-Free Cottage Cheese!
It just doesn’t taste good enough to take the trouble. This cottage cheese salad has no oil and no dressing, so it is perfectly OK to use 4% cottage cheese. If you would like, do all your chopping in the food processor, it will save time; just be sure to use the pulse button and don’t let the vegetables get chopped too fine or too mushy.
Cottage Cheese Salad for Dessert
Cottage Cheese is wonderfully versatile, and is equally at home with sweet and savory flavors. Great source of protein and calcium at any meal. Try it for breakfast or even for dessert as well. Wonderful with berries and cut fruit too, or even just drizzled with honey and sprinkled with a little granola. You get yourself a super quick and super nutritious meal at the drop of a hat!
- 2 cups large curd full-fat (4%) cottage cheese
- 1 cup whole milk plain yogurt
- 1 cup radishes, unpeeled, diced small
- 2 small seedless cucumbers, unpeeled, diced small
- 6 scallions, sliced thin
- 5-6 dill sprigs, minced
Mix all ingredients in a bowl. Eat alone, or with crackers, or on toast.
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