During the last several decades, cottage cheese took a backseat to the exotic yogurt products that sprang up in supermarket dairy sections. A pity. Cottage cheese is tasty, full of protein and calcium, and it takes absolutely no time to prepare.
Instead of just plopping a scoop of cottage cheese in a bowl, try adding flavor and texture using this recipe, created by my husband, Peter.
COTTAGE CHEESE SALAD (1 serving)
- One cup cottage cheese
- One medium vine-ripe tomato, sliced
- One tablespoon bottled balsamic vinegar
- One tablespoon chopped green onions
- One tablespoon packaged bacon bits (found in the bottled dressing section)
1.Slice tomato and place in a plastic lunchpail container. Drizzle with one and a half teaspoons of balsamic vinegar.
2.Place the cottage cheese on top of the tomato. Drizzle the rest of the balsamic vinegar over the cottage cheese.
3.Sprinkle with green onions and bacon bits. (For vegetarians, substitute one tablespoon low-fat feta cheese for the bacon bits.)
4.Cover container and place in frig overnight for a tasty brown bag lunch!
This salad works as a main or side dish. Delicious with crackers. Great on a hot day when you don’t feel like cooking. In addition to tomatoes, try adding canned asparagus and/or drained canned kidney beans for more color and flavor.