Cottage Cheese Spring Salad, 2 Versions

     My Cottage Cheese Spring Salad is one of those healthy versatile dishes that is SO good in the summer.  You can use Low-Fat or Regular Cottage Cheese.  There is so much taste from the Vegetables that you won’t know the difference.  It’s completely customizable and can be eaten as a Meal,  Side Dish, or Dip with Fresh Vegetables or Crackers.  I have listed two of my variations below.

INGREDIENTS: (Yellow Bowl)

16 oz Cottage Cheese, Regular or Low-Fat

2 mini Sweet Peppers

1 thin slice of a Sweet Onion

1 rib Celery

1 medium Carrot, shredded

1 medium Tomato, rough chopped

½ cup Cucumber, rough chopped

Parsley and Pepper

PREPARATION:  Place Peppers, Onion, Celery, and Carrot in food processor.  Process until desired size.  Add chopped Cucumbers and Tomatoes, and give a quick process.

Mix into the Cottage Cheese.  Serve

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INGREDIENTS: Clear Glass Bowl

1 cup Cottage Cheese, Regular or Low-Fat

Small piece of Carrot, rough chopped

½ rip Celery, rough chopped

3 Cherry Tomatoes, cut in half

Small slice of Onion

1 Green Olive

1 Kalamata Olive

1-2 tsp Garlic, chopped

1 small mini sweet Pepper

Parsley and Pepper

PREPARATION:

Place Carrot, Celery, Onion, Olives, Garlic, and Mini Sweet Pepper in food processor.  Process until desired size.  Add Tomatoes, and give a quick process.

Mix into the Cottage Cheese.  Serve

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