Cottage cheese is jazzed up in this light and refreshing side dish from Lynn Penner. “This is a great change-of-pace salad for any time of year,” she writes from Prescott, Arizona. With crunchy fresh veggies and zesty ranch dressing, you'll enjoy every bite!
- 1 cup (8 ounces) 4% cottage cheese
- 1 medium tomato, chopped
- 1/2 cup chopped cucumber
- 1/3 cup chopped green pepper
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon ranch salad dressing mix
- In a small bowl, combine all ingredients. Serve immediately. Yield: 3 servings.
Originally published as Cottage Cheese Salad in Simple & Delicious September/October 2007, p29
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