Picnic Salads Of Cottage Cheese Veggies With A Kick Recipes

PICNIC SALADS OF COTTAGE CHEESE & VEGGIES WITH A KICK

Steps:

• Cut cucumber lengthwise into fourths, then into 1 1/2-inch pieces. Cut radishes into halves and onions into 1 1/2-inch pieces.
• Place vegetables in blender container; add enough water to cover. Cover and blend on high speed until finely chopped; drain completely. (Can use the food processor, or vegetables can be finely chopped by hand).
• Mix cottage cheese, sour cream, salt, pepper and red pepper; stir in vegetables.
• Note: I like to cover and refrigerate for several hours to let the flavors blend.
• Spoon into lettuce cups and, if desired, garnish with sliced ripe olives. Also good on wheat crackers or in pita pockets.
• Makes 6 to 8 servings.

LIGHT AND HEALTHY COTTAGE CHEESE AND VEGETABLE SALAD OR SANDWICH

Steps:

• Scoop cottage cheese into bowl. Amount depends on how much you are making.
• Add chopped veggies, amounts depend on how much you are making.
• Add lemon juice and pepper-to taste.
• Mix and EAT!
• Eat it alone, on top or mixed into a salad, or spread or stuffed as a sandwich, can be topped with shredded cabbage, lettuce, and bean sprouts. You will feel so good and healthy after eating--enjoy!

RAW VEGGIE PICNIC SALAD

Steps:

• Place bacon in a skillet over medium high-heat, and cook until evenly brown. Drain, crumble and set aside.
• In a large bowl, toss together the bacon, broccoli, celery, peas, cranberries, green onions, green grapes, red grapes, and almonds. In a separate bowl, whisk together the sugar, salt, vinegar, grated onion, Parmesan cheese, and mayonnaise. Pour dressing over the salad. Gently toss to coat.

PICNIC VEGETABLE SALAD

Steps:

• In a large bowl, combine the broccoli, caulifloweretes, tomatoes, cucumbers, peppers, green onions and olives. Drizzle with dressing; toss to coat. Chill until serving. Just before serving, sprinkle with cheese.