Cottage Cheese Salad
48 ounces large curd cottage cheese (2 large tubs)
1 cup green onions (sliced)
1/2 cup red radishes (sliced)
1 cup celery (sliced)
1 cup cucumber (pealed & corsely chopped)
1 cup tomatoes (corsely chopped) or grape tomatoes (halved)
Salt & Pepper to taste (hint: be heavy handed)
Mix all ingredients in a large bowl, serve chilled, seal tightly for storage. Just as good the next day, but best if used before veggies lose their crispness.
This is very easy to make and is always a hit at a potluck or the company picnic. You can also cut the recipe in half and have it as a side dish with dinner tonight. ENJOY!
