Cottage Cheese Dill Salad

Cottage Cheese Dill Salad

I found this recipe in a cookbook first published in 1949, The Fireside Cook Book by James Beard. It’s light, simple to make and tastes wonderful. The combination of soft and creamy cottage cheese with crunchy vegetables and tasty dill is perfect for a summer side salad. You can serve this with or without dressing (a simple balsamic vinaigrette) or on a rice cake to make it more of a lunch. Mr. Beard’s version was to stuff the cottage cheese mixture into green bell peppers, cut slices and then arrange them on a bed of lettuce, alternating with a tomato slice.  I know its a much prettier presentation, but I wanted to go with simple, easy and can be used in a couple different ways.

Have a great weekend! I’m off to a BBQ Challenge in Conifer, Colorado. I’m hoping they have some gluten-free BBQ options. We’ll see.

Cottage Cheese Dill Salad

Cottage Cheese Dill Salad
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Inspired by James Beard, The Fireside Cook Book
Ingredients
  • 1 pound cottage cheese
  • 1 green pepper, diced
  • ½ cup chopped onion
  • 4 radishes, diced
  • 1 teaspoon minced garlic
  • 2 teaspoons dried dill
  • ¼ cup fresh parsley, chopped
  • ½ teaspoon black pepper
  • pinch of sea salt
Instructions
  1. In a medium bowl, mix together using a fork cottage cheese, pepper, onion, radishes, garlic, dill, parsley, black pepper and salt.
  2. Serve immediately or cover and refrigerate until ready to serve.
Notes
Serve as a side dish, drizzle with balsamic vinaigrette or on a rice cake.
 

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