Marj S Colorful Salad Recipe
Ingredients
| 1 cup low-fat cottage cheese | ||
| 2/3 cup plain nonfat yogurt | ||
| Lemon juice | 2 Tablespoon | |
| Dill | 1 Teaspoon | |
| Basil | 1 Teaspoon | |
| Carrots | 2 , shredded | |
| Cabbage | 1/4 , shredded | |
| 2 cups canned no-salt-added kidney beans, drained and rinsed | ||
| 1 10-ounce package frozen no-salt-added peas, defrosted | ||
| 1 10-ounce package frozen no-salt-added lima beans, defrosted | ||
| Alfalfa sprouts | 1 Cup (16 tbs) | |
| 1 cup sliced cooked beets | ||
| Sunflower seeds | 1/4 Cup (16 tbs) (GARNISH) | |
Directions
To make salad dressing, place cottage cheese, yogurt, lemon juice, dill and basil in a blender or the work bowl of a food processor fitted with a metal blade.
Process until smooth.
Pour into a cruet or other salad-dressing container.
Cover and refrigerate.
On a large platter, arrange shredded carrots in a mound; do the same for the shredded cabbage in a separate mound.
Repeat with remainder of vegetables.
Provide sunflower seeds in a small bowl near vegetables.
Place dressing container near platter of vegetables.
Let guests make their own salads by combining some or all of the vegetables salad-bar style, adding dressing to taste and garnishing with sunflower seeds.
Process until smooth.
Pour into a cruet or other salad-dressing container.
Cover and refrigerate.
On a large platter, arrange shredded carrots in a mound; do the same for the shredded cabbage in a separate mound.
Repeat with remainder of vegetables.
Provide sunflower seeds in a small bowl near vegetables.
Place dressing container near platter of vegetables.
Let guests make their own salads by combining some or all of the vegetables salad-bar style, adding dressing to taste and garnishing with sunflower seeds.
Chef
