Egg - Cottage Cheese Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Easy lunch salad. Another one from the old Sunset salad book. Ingredients:
6 eggs |
2 cups cottage cheese |
1/2 tsp salt |
1/4 tsp dry mustard |
1/4 tsp marjoram (optional) |
1/8 tsp pepper |
1 tbsp chopped chives |
lettuce to line serving plate |
2 medium tomatoes |
2 tsp chopped parsley |
Directions:
1. Hard cook the eggs; cool, peel, and slice in half lengthwise.
2. Hold back three of the egg halves, then coarsely chop the remaining eggs into a bowl.
3. Add the cottage cheese, salt, mustard, marjoram, pepper and chives to the chopped egg in the bolw and mix until they are well blended.
4. Pack mixture into a small bowl (or other container as desired) to mold.
5. Line serving plate with lettuce.
6. Unmold the egg-cottage cheese mixture onto the lettuce.
7. Slice tomatoes into 8 wedges each.
8. Place tomato wedges on the lettuce around the molded mixture.
9. Sprinkle the chopped parsley over top of everything.
10. Press the 3 reserved egg halfs into the molded salad.
11. Chill at least 30 minutes or longer if desired.
12. Serve cold.
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