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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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VERY easy and high in calcium. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 cups cottage cheese |
1/2 cup sour cream |
1/4 cup chives, minced |
1/2 cucumber, peeled and diced |
1 tablespoon parsley or 1 tablespoon watercress, minced |
salt and pepper, to taste |
lettuce leaf (i like leaf lettuce) |
Directions:
1. Mix cottage cheese and sour cream lightly with a fork.
2. Add vegetables, season to taste and mound onto lettuce-lined chilled salad plates and garnish with parsley or watercress.
3. Serve cold.
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