Best Cottage Garden Salad Recipes

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!

GARDEN FRESH COTTAGE CHEESE SALAD

GARDEN FRESH COTTAGE CHEESE SALAD image

Categories Salad Cheese Side No-Cook Low Fat Vegetarian

Yield 6 people

Number Of Ingredients 8

Ingredients

1 pint low fat cottage cheese
1/2 chopped bell pepper
1 bunch chopped green onions
1 cucumber peeled,seeded, and chopped
1 pint cherry or grape tomatoes, sliced
1/2 chopped sweet onion
1/4 cup ranch salad dressing
salt and pepper to taste

Steps:

Chop all vegetables and blend in cottage cheese. Add ranch salad dressing and blend well. Cover and chill until time to serve. Will keep for several days.

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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