Cottage Lunch Salad
At a Glance
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 2.00 serving(s)
Categories
- Lunch
- Salads
- No-cook
- Easy
- No-Cook
Dietary
- Vegetarian
Allergens
- Milk
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Cottage Lunch Salad brings together 6 large lettuce leaves (I use iceberg), 1 cup fat-free cottage cheese, 2 spring onions, chopped in a practical dish for home cooking. It takes about 15 min to prepare and cook. It makes approximately 2 servings.
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Equipment
Mixing bowl, 2 plates
Ingredients
- 6 large lettuce leaves (I use iceberg)
- 1 cup fat-free cottage cheese
- 2 spring onions, chopped
- 1 stalk celery, from the heart chopped
- 1 large red radish, chopped
- 1/2 teaspoon dried dill
- salt & freshly ground black pepper
- 1 large plum tomato, sliced
- 1 large red radish, sliced
- 8 -10 thinly sliced peeled cucumbers
Instructions
Arrange 3 large lettuce leaves on each of two plates, set aside.
Place cottage cheese in a bowl and add chopped spring onions, radish, celery, dried dill and salt and pepper to taste.
Mix well.
Place half of cottage cheese mixture on top of lettuce on each plate.
Garnish with sliced radish, cucumber and tomatoes.
Sprinkle salt and pepper to taste over garnishes.
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