Cottage cheese can be found on almost any restaurant’s salad bar across America due to the taste and the creamy texture blending very well with both vegetables and fruits.
Dieters have long used cottage cheese and fruit as their main entree for a light lunch as it offers protein, a source of milk products, and a fruit in one dish. It has also been used to fill the center of a celery stalk for a low calorie snack. However, cottage cheese can be used to make a delicious fruit salad or vegetable salad.
Below are two cottage cheese salad recipes, one fruit and one vegetable. You do not have to be watching your waistline to enjoy these delicious salads.
COTTAGE CHEESE FRUIT SALAD
16 Ounce container of Cottage Cheese, small or medium curd
8 Ounce container of low fat Sour Cream
1 large Red Delicious apple
1 Cup red seedless grapes
1 Cup Mandarin Orange segments, drained
1/2 Cup raisins
1/2 Cup chopped pecans
In a large mixing bowl, combine the cottage cheese and sour cream. Fold together gently until well mixed. Chill while preparing fruits.
Wash, dry, core, and dice the apple. Wash, drain, and slice the grapes in half lengthwise. Drain and measure the orange segments. Measure the rasins and pecans.
Remove cottage cheese and sour cream mixture from the refrigerator. Gently fold in the fruits, a small amount at a time, until mixed well. Gently fold in raisins and pecans until well mixed. Cover and chill overnight before serving to allow the flavors to blend.
Note: This recipe is also delicious substituting plain yogurt for the sour cream.
COTTAGE CHEESE VEGETABLE SALAD
16 Ounce container Cottage Cheese, small or medium curd
8 Ounce container low fat Sour Cream
3 Green Onions
Black Pepper, to taste
In a large mixing bowl, combine the cottage cheese and sour cream. Fold together gently until well mixed. Chill while preparing vegetables.
Clean green onions and drain. Remove the root tip and about half the green stems. Thinly slice remaining portion of each green onion, including the green leafy stems. Shred the 2 carrots. Clean and thinly slice the radishes. Clean and dry the 2 cucumbers. Peel and quarter lengthwise. Remove the seed and slice the remaining portion of the cucumber across the width.
Remove the cottage cheese and sour cream mixture from the refrigerator. Add a dash of black pepper, if desired. Cottage cheese is salty so there is no need to add salt. Gently fold in the vegetables, a small amount at a time, until well mixed. Cover and chill overnight before serving to allow the flavors to blend.
Try one or both of these salads. You and your family are sure to love them!