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!
Romance...With a Kick!