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Vegetable Cottage Cheese Salad Recipe
|Small curd cottage cheese||2 Cup (32 tbs)|
|Chopped parsley||2 Tablespoon|
|Sliced green onions and tops||1⁄2 Cup (8 tbs)|
|Chopped bell pepper||1⁄4 Cup (4 tbs) (Green / Red Colored)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Chopped radishes||1⁄2 Cup (8 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Garlic salt||1⁄2 Teaspoon|
|Dry dill weed||1⁄2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Bell peppers||2 (Red / Green Colored)|
|Spinach leaves/Lettuce leaves||1 Cup (16 tbs), rinsed and crisped|
|Hard cooked eggs||2 , cut into wedges|
Serving size: Complete recipe
Calories 647 Calories from Fat 122
% Daily Value*
Total Fat 14 g21.2%
Saturated Fat 4.1 g20.4%
Trans Fat 0 g
Cholesterol 503.3 mg
Sodium 2676.5 mg111.5%
Total Carbohydrates 54 g18.1%
Dietary Fiber 13 g51.8%
Sugars 31.8 g
Protein 74 g147.2%
Vitamin A 462.1% Vitamin C 581.4%
Calcium 68.5% Iron 43.8%
*Based on a 2000 Calorie diet
Cover and refrigerate.
Cut bell peppers into halves; discard seeds.
Line 4 salad plates with spinach.
Mound cottage cheese mixture in peppers.
Place a stuffed pepper half on each plate and sprinkle lightly with paprika.
Garnish with eggs