Cottage Cheese Veggie Salad

If you like cottage cheese, here is a simple recipe to celebrate this protein-filled food. When I was growing up, my mom frequently made this using radishes, cucumbers and tomatoes, but I also add whatever vegetables I have on hand, as well as crab (or imitation crab) occasionally for an especially satisfying meal. The radishes are key, so don't skip them! I recommend Daisy cottage cheese since it doesn't have added fillers like most other brands, and it's a bit lower in sodium, as well as gluten free. Cottage cheese packs a high concentration of protein - 28g per cup - to help you feel full longer. The leftovers make a great lunch the next day.

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Cottage Cheese Veggie Salad

Yield: 4 - 6 servings

Author: Judes Draughon

Prep time: 15 MinTotal time: 15 Min

If you like cottage cheese, here is a simple recipe to celebrate this protein-filled food. When I was growing up, my mom frequently made this using radishes, cucumbers and tomatoes, but I also add whatever vegetables I have on hand, as well as crab (or imitation crab) occasionally for an especially satisfying meal. The radishes are key, so don't skip them! I recommend Daisy cottage cheese since it doesn't have added fillers like most other brands, and it's a bit lower in sodium, as well as gluten free. Cottage cheese packs a high concentration of protein - 28g per cup - to help you feel full longer. The leftovers make a great lunch the next day.

Ingredients

• 16 ounces 2% cottage cheese
• 3 radishes, sliced thinly then diced
• 1 to 2 scallions, diced small
• 1 cup tomatoes, chopped
• 1/2 cup cucumbers, chopped, or celery, diced
• 1/4 cup yellow or orange bell pepper, chopped
• 1 tsp salt-free seasoning and/or fresh herbs
• 1/2 cup crab or imitation crab (optional)
• Salt and pepper to taste (optional)

Instructions

1. Combine all ingredients in a bowl and season to taste.

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