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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Breakfast was my favorite meal (by far) when in Israel. Salads and vegetables in general are very common for breakfast. This mixed cheese salad was a favorite and leaves lots of room for variations. Enjoy! (Cook time is just rest time) Ingredients:
2 medium cucumbers, peeled |
1/2 cup cottage cheese |
1/2 cup crumbled feta cheese |
1/4 cup onion, grated and drained |
1 green pepper, seeded and chopped finely |
1/4 cup lemon juice |
1/4 cup olive oil |
salt and black pepper |
1 sprig fresh mint (garnish) |
Directions:
1. Halve the cucumber lengthwise, score with the tines of a fork, sprinkle with salt and let stand for 30 minutes.
2. In mixing bowl combine the cheeses with the onion, green pepper, lemon juice and olive oil.
3. Mix thoroughly and season generously with salt and pepper.
4. Drain the cucumber and cut into small cubes.
5. Mix into the cheese mixture.
6. Transfer to a shallow serving bowl and garnish with the mint sprigs and let stand in a cool place for 1/2 hour before serving.
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