Vegetable Cottage Cheese Salad Recipe
Ingredients
| 2 cups small-curd cottage cheese | ||
| Parsley | 2 Tablespoon, chopped | |
| 1/2 cup thinly sliced green onions including tops | ||
| 1/4 cup chopped green or red bell pepper | ||
| Celery | 1/3 Cup (16 tbs), chopped | |
| 1/2 cup each chopped radishes and shredded carrot | ||
| 1/2 teaspoon each garlic salt, dry dill weed, and dry mustard | ||
| 2 red or green bell peppers | ||
| Spinach or lettuce leaves, rinsed and crisped | ||
| Paprika | ||
| 2 hard-cooked eggs, cut into wedges | ||
Directions
Combine cottage cheese, parsley, onions, chopped bell pepper, celery, radishes, carrot, garlic salt, dill weed, and mustard; mix lightly.
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
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
Chef
