Cottagecheesespinachsalad Recipes

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SPINACH CASSEROLE WITH COTTAGE CHEESE



Spinach Casserole with Cottage Cheese image

Spinach noodle casserole with cottage cheese and a crunchy top. That's all!

Provided by katie mae

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 35m

Yield 4

Number Of Ingredients 5

2 cups seashell pasta
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (16 ounce) package cottage cheese
1 slice day old bread, toasted
3 tablespoons melted butter

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a 2 quart casserole dish combine cooked pasta, spinach and cottage cheese; mix well.
  • In a small bowl crumble the toast and add melted butter. Sprinkle over spinach mixture.
  • Bake in preheated oven for 15 minutes, or until heated through.

Nutrition Facts : Calories 429.6 calories, Carbohydrate 49.9 g, Cholesterol 39.7 mg, Fat 15.6 g, Fiber 4.1 g, Protein 24.6 g, SaturatedFat 9 g, Sodium 612.9 mg, Sugar 2.9 g

COTTAGE CHEESE SPINACH SALAD



Cottage Cheese Spinach Salad image

Even folks who don't care for spinach enjoy this distinctive salad. The creamy dressing is a bit sweet, and cottage cheese assures that this dish is extra hearty and satisfying. We love the unusual combination of ingredients.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 8

1 package (10 ounces) fresh spinach, torn
1-1/2 cups 4% cottage cheese
1/2 cup chopped pecans, toasted
1/2 cup sugar
3 tablespoons white vinegar
2 teaspoons prepared horseradish
1/2 teaspoon salt
1/2 teaspoon ground mustard

Steps:

  • In a large serving bowl, layer half of the spinach, cottage cheese and pecans. Repeat layers. In a small bowl, combine the remaining ingredients. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 121 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 257mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 5g protein.

COTTAGE CHEESE SALAD



Cottage Cheese Salad image

Cottage cheese and fresh green onions, cucumbers, and tomatoes make this salad great with spaghetti or other Italian faves!

Provided by RANDIMARTIN

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 5

1 (16 ounce) container cottage cheese, drained
4 roma (plum) tomatoes, chopped
4 green onions, chopped
2 medium cucumbers, peeled and diced
salt and pepper to taste

Steps:

  • In a medium bowl, stir together the cottage cheese, tomatoes, green onions, and cucumbers. Season with salt and pepper to taste. Chill until serving.

Nutrition Facts : Calories 137.9 calories, Carbohydrate 8.3 g, Cholesterol 16.8 mg, Fat 5.2 g, Fiber 1.1 g, Protein 15 g, SaturatedFat 3.2 g, Sodium 458.8 mg, Sugar 2.7 g

COTTAGE CHEESE SPINACH SALAD



Cottage Cheese Spinach Salad image

Great salad that is filling. Don't let the dressing scare you away. I thought it sounded a bit odd but this is now one of our favorites. It is from Taste of Home

Provided by Bens Mom

Categories     Low Cholesterol

Time 10m

Yield 10 serving(s)

Number Of Ingredients 7

1 (10 ounce) package fresh spinach
1 (12 ounce) carton cottage cheese
1/2 cup sugar
3 tablespoons vinegar
2 teaspoons prepared horseradish
1/2 teaspoon salt
1/2 teaspoon ground mustard

Steps:

  • In a large serving bowl layer spinach and cottage cheese.
  • In a small bowl, combine remaining ingredients.
  • Drizzle over salad and toss to coat.
  • If you are not planning to serve the entire salad only put dressing on what you plan to eat.
  • The leftovers can be stored w/o the dressing on for later.
  • I also used more horseradish as we like things to have a little bit of a bite to them.

LATE-SUMMER CHOPPED SALAD WITH COTTAGE CHEESE



Late-Summer Chopped Salad with Cottage Cheese image

As summer winds down, combine cucumbers with a taste of fall -- apples and fennel -- in this crunchy salad. Cottage cheese makes it substantial enough for lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 8

2 tablespoons rice-wine vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1 cup chopped cucumber
1 cup chopped fennel
1 cup chopped apple
Cottage cheese
Freshly ground pepper

Steps:

  • Combine rice-wine vinegar, oil, and salt. Toss with cucumber, fennel, and apple. Serve spooned over cottage cheese, sprinkled with pepper and fennel fronds.

QUICK COTTAGE CHEESE SALAD



Quick Cottage Cheese Salad image

I found this recipe years ago. It makes a nice side dish with dinner, but I often serve it as lunch for my husband and me. It is both tasty and nutritious and fits well into our diet.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 7

1 cup 4% cottage cheese
1 medium carrot, shredded
1 medium apple, diced
2 tablespoons raisins
2 tablespoons chopped walnuts
1/8 teaspoon pepper, optional
Lettuce leaves

Steps:

  • In a bowl, combine the cottage cheese, carrot, apple, raisins, nuts and pepper if desired. Serve on lettuce.

Nutrition Facts : Calories 248 calories, Fat 10g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 412mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 4g fiber), Protein 16g protein.

SPINACH-AND-GOAT-CHEESE SALAD



Spinach-and-Goat-Cheese Salad image

Figs add a lovely sweetness to this classic salad combination.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
Coarse salt and freshly ground pepper
5 tablespoons extra-virgin olive oil
3/4 cup walnut halves, lightly toasted and coarsely chopped
8 to 10 ounces baby spinach
4 ounces fresh goat cheese, crumbled
8 to 10 fresh figs, halved

Steps:

  • In a small bowl, whisk together mustard and vinegar; season with salt and pepper. Whisking constantly, add oil in a slow, steady stream until emulsified.
  • Place nuts and spinach in a serving bowl. Sprinkle with cheese, and add figs; gently toss with vinaigrette to combine.

SPINACH COTTAGE CASSEROLE



Spinach Cottage Casserole image

I received the original recipe from a close friend's mom who makes it for every holiday dinner. I took the original and tweaked it a bit to suit my tastes by adding garlic, nutmeg, cream cheese and the variety of cheeses. By the way, the leftovers (which I can eat hot or cold) make a FANTASTIC omelet filler or pizza topping. I have had this as a side dish with duck, turkey, chicken, ham, roast beef, meat loaf and pork ribs. It seems to meld with anything and everything. For a Greek variation, add some feta cheese to the mix. This low-carb dish is also a great crock pot recipe, just mix all the ingredients together and heat on low for 8 hours.

Provided by Mercy

Categories     Breakfast

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13

3 (10 ounce) boxes frozen chopped spinach (thawed, drained and squeezed dry)
2 cups monterey jack cheese or 2 cups colby-monterey jack cheese, shredded
1 cup cheddar cheese, shredded
24 ounces cottage cheese
4 ounces cream cheese, softened
2 whole eggs, beaten
1/2 cup onion, chopped
2 garlic cloves, minced
1 dash salt, to taste
1 dash pepper
1/8 teaspoon nutmeg
3 tablespoons butter
1/4 cup parmesan cheese

Steps:

  • Mix the garlic and onions together in a microwaveable dish (I use a Pyrex measuring cup) and microwave for 2 minutes (until the onions are translucent).
  • Once the onions are cooked, thoroughly mix all the ingredients together and pack it into a casserole dish.
  • Dot the top with butter, sprinkle on parmesan cheese.
  • Bake for 1 hour at 350°F.

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