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Thursday, July 1, 2010

Wednesday's Recipe - Summer Cottage Cheese Salad

Today's recipe is an adaption of Molly Katzen's White Rabbit Salad from The Moosewood Cookbook. It's a great addition to summer barbecues and picnics. Light, healthy, and easy to prepare. All of my favorites on those busy don't-really-feel-like-cooking days of summer.

Summer Cottage Cheese Salad

24 oz. low-fat small curd cottage cheese
1 large apple (I prefer Gala), cored and chopped into 1/2 cubes
1/2 cup coarsely chopped walnuts
1/2 golden raisins
1/2 teaspoon poppy seeds
1 tablespoon honey
1 teaspoon lemon juice

In a medium bowl, combine all ingredients. Mix well. Refrigerate at least 30 minutes before serving.

Variations: Try peach, nectarine, or pear in place of apple. Substitute 1 cup of halved grapes for raisins. Use pecans instead of walnuts. Add 1 tablespoon of unsalted sunflower seeds. Omit poppy seeds and add 1/8 teaspoon chili powder.

Don't you love summer recipes that don't require turning on the oven or stove?! Enjoy!

Mellanie Szereto
Romance...With a Kick!

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