Cottage Garden Salad Recipes

COTTAGE CHEESE SALAD

Cottage Cheese Salad image

Cottage cheese is jazzed up in this light and refreshing side dish. This is a great change-of-pace salad for any time of year. With crunchy fresh veggies and zesty ranch dressing, you'll enjoy every bite!-Lynn Penner, Prescott, Arizona

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 3 servings.

Number Of Ingredients 7

Ingredients

1 cup 4% cottage cheese
1 medium tomato, chopped
1/2 cup chopped cucumber
1/3 cup chopped green pepper
2 tablespoons mayonnaise
1 tablespoon sour cream
1 tablespoon ranch salad dressing mix

Steps:

In a small bowl, combine all ingredients. Serve immediately.

Nutrition Facts :

GARDEN FRESH COTTAGE CHEESE SALAD

Garden Fresh Cottage Cheese Salad image

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.

Provided by SweetFuzion

Categories < 4 Hours

Time 2h20m

Yield 10-12 serving(s)

Number Of Ingredients 10

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 tomatoes, large and diced
1 bunch radish, sliced
1/4-1/2 teaspoon salt
1/4-1/2 teaspoon pepper, fresh ground is best

Steps:

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.
Enjoy!

SUMMERTIME COTTAGE CHEESE SALAD

Summertime Cottage Cheese Salad image

Fresh cottage cheese salad. Utilize the veggies from your garden. I'm not sure when I started making this salad. My grandma came up with it years ago, and I've made some simple changes to make it my own. **I've never had this salad on a bun, but my fellow Zaarites have taken gorgeous pictures in that form. I think I'll try it on a toasted onion bagel!

Provided by kittycatmom

Categories Low Cholesterol

Time 1h10m

Yield 1 quart, 6 serving(s)

Number Of Ingredients 6

Ingredients

1 (24 ounce) container cottage cheese
1 medium carrot, peeled and shredded
1/2 green pepper, chopped (more or less depending on your taste)
2 green onions, chopped fine (use tops)
2 medium fresh tomatoes, de-seed for less juice and chopped
salt and pepper

Steps:

Drain excess fluid from cottage cheese. (If you decide to put in on bread, you may want to drain in a strainer.).
Gently fold together shredded carrot, green pepper, onions, tomato and cottage cheese.
Place in serving dish, and refrigerate until ready to serve.

Nutrition Facts : Calories 140.8, Fat 5.6, SaturatedFat 3.5, Cholesterol 18.3, Sodium 504.4, Carbohydrate 6.7, Fiber 1.1, Sugar 2.2, Protein 15.9

COTTAGE GARDEN SALAD

Cottage Garden Salad image

This is from Food From Green Places: Vegetarian Recipes From Garden & Hedgegrow. Personally, I like using fresh vegetables, even if they're not from my garden. The herbs suggested in the recipe include chervils, parsley, mint and balm or other herb favourites.

Provided by Studentchef

Categories Vegetable

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 9

Ingredients

1 head lettuce, washed and shredded
2 baby carrots, diced
75 g red cabbage, finely shredded
100 g shelled garden peas, blanched
1 shallot, finely chopped
2 tomatoes, chopped
2 courgettes, thinly sliced and blanched
handful alfalfa sprout
handful of chopped mixed fresh herbs

Steps:

Mix the salad ingredients together in a large salad bowl.
Dress with a herb vinaigrette.

Nutrition Facts : Calories 146.8, Fat 1.3, SaturatedFat 0.3, Sodium 92.9, Carbohydrate 29.1, Fiber 9.6, Sugar 14.4, Protein 9.4

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