Summery Cottage Cheese Salad is great to eat as is, spread on crackers or atop salad greens and makes a perfect, cooling, hot weather lunch.
Summery Cottage Cheese Salad
By Sue Lau | Palatable Pastime
This refreshing, versatile retro salad is the way I recall Mary Stubblefield making it, circa 1979. She was a staple in the Parks College of St. Louis University cafeteria back then. I really can’t recall seeing anything quite like this being offered at buffets or cafeterias in recent (or even less recent) memory.
I imagine many recipes have been forgotten or lost from different eras. Doesn’t mean they were necessarily lacking, but tastes change over time and new dishes replace older ones. I do like to try to preserve a few things I have fond memories of, like this recipe.
Try to use small tender zukes in this- not the monstrous ones overcome with seeds. If you’ve ever grown zucchinis, you know what I’m referring to. The ones you didn’t spot that were ready to harvest, then overnight seemingly morph into something you could batter a door down with. LOL
At any rate, I hope you give this a try and enjoy as much I do!
Summery Cottage Cheese Salad
Ingredients
- 2 cups cottage cheese (large curd)
- 1/2 cup tomato (finely diced)
- 1/2 cup fresh small zucchini (finely diced)
- 1/4 cup scallion (sliced)
- 1/4 cup carrots (finely chopped)
- 1/4 cup sweet bell peppers (diced)
- 1/4 cup radishes (finely diced)
- 2 tablespoons parmesan cheese (grated)
- 1 tablespoons fresh dill weed (or 1-2 tsp. dried dill weed)
- Salt (to taste)
- Ground black pepper (to taste)
Instructions
- Stir all ingredients together.
- Can serve at once or refrigerate for a few hours if you like.
Notes
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