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TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 8 servings

Ingredients

  • 3 cups (24 ounces) 4% cottage cheese
  • 1 large ripe avocado, peeled, pitted and chopped
  • 1 medium tomato, chopped
  • 1/4 cup sliced pimiento-stuffed olives
  • 2 tablespoons sliced green onions

Nutritional Facts

3/4 cup: 141 calories, 8g fat (3g saturated fat), 19mg cholesterol, 394mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 10g protein

Directions

  1. In a serving bowl, combine the first four ingredients. Sprinkle with onions. Yield: 8 servings.
Originally published as Cottage Cheese Veggie Salad in Quick Cooking March/April 2002, p21


Reviews for Cottage Cheese Veggie Salad

AVERAGE RATING
(2)
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5 Star
 (2)
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MY REVIEW
shmemily8
Reviewed Jun. 30, 2009

"This was REALLy good, but you should try to eat it in one sitting because the avocadoes will brown and it looks unappetizing."

MY REVIEW
valanddansmith
Reviewed Mar. 27, 2009

"Yummy!!! I love this - I'm a "savory" type person - not too big on sweets - so this is perfect for me!!!"

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