Fruited Cottage Cheese Green Salad Recipes

COTTAGE CHEESE FRUIT SALAD

Steps:

• Mix together cottage cheese and dry jello.
• Add the Cool Whip and mix thoroughly.
• Add fruit cocktail and nuts (if desired) and mix.
• Chill for at least 3 hours before serving.

COTTAGE CHEESE SALAD

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.

COTTAGE FRUIT SALAD

Steps:

• In medium bowl, stir together cottage cheese and yogurt. Stir in pecans.
• To assemble, line 6 individual plates with lettuce. Arrange 1 cup of the fruit onto each lettuce-lined plate. Spoon 1/2 cup cottage cheese mixture over fruit on each plate. Serve immediately.

COTTAGE CHEESE FLUFF

Steps:

• In a large bowl, combine cottage cheese and gelatin powder. Stir in the oranges, pineapple and pecans if desired. Just before serving, fold in the whipped topping.

UNIQUE FRUITY GREEN SALAD

Steps:

• Stir together water and sugar in a skillet over medium heat. Add the slivered almonds, toss to coat, and cook and stir until the almonds are brown. Remove from heat.
• In a large bowl, gently toss together the almonds, lettuce, avocado, orange segments and onion, and set aside.
• In a small bowl, whisk together the oil, honey, salt, vinegar, mustard and poppy seeds. Pour over the salad mixture and toss to coat.

HOLIDAY GREEN GELATIN SALAD

Steps:

• In a large measuring pitcher, mix reserved pineapple juice and enough water to yield 2 cups. Pour into a pot and bring to a boil. Add the lime and lemon gelatin mixes and stir until completely dissolved.
• Stir the mayonnaise and evaporated milk together in a mixing bowl. Stir in the gelatin mixture until completely blended. Mix in the crushed pineapple, cottage cheese, and pecans. Pour the gelatin mixture into a serving bowl. Refrigerate at least 4 hours or overnight.

FRUITY GREEN SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first six ingredients; shake well. In a large bowl, combine the remaining ingredients. Drizzle with dressing and toss to coat. Serve immediately.

FRUITED COTTAGE CHEESE GREEN SALAD

Steps:

• Top salad greens with fruit and cottage cheese.
• Drizzle with dressing.
• Serve with crackers.

GREEN STUFF ( LIME JELLO FRUIT SALAD )

Steps:

• Blend cottage cheese, and lime jello together, then fold in Cool Whip until well mixed.
• Fold in the 1 cup of mini marshmallows. (I use about 3/4 cup).
• Drain fruit and fold into mixture last.
• Refrigerate overnight for best flavor.

COTTAGE CHEESE JELLO FRUIT SALAD

Steps:

• Mix cottage cheese and jello until thoroughly blended.
• Add drained fruit cocktail. Mix in any additional fruit and mini marshmallows if desired.
• Add cool whip and stir.

GARDEN FRESH COTTAGE CHEESE SALAD

Steps:

• Thoroughly wash and then prep veggies. Gently combine the cottage cheese, mayo, sourcream and salt & pepper. Fold in the veggies and let chill in fridge for at least 2 hours or longer if possible to develope flavors.
• Enjoy!

MANGO & GREEN BEAN SALAD WITH HONEY & PASSION FRUIT DRESSING

Steps:

• Bring a large pan of salted water to the boil over a high heat and cook the green beans for 2 mins until just tender. Drain and rinse under cold running water to halt the cooking process and retain the vibrant colour. Pat dry with kitchen paper and set aside.
• Halve the passion fruits, scoop the pulp into a small pan and bring to a simmer over a low heat. Cook for 5 mins until the pulp has thickened enough to coat the back of a spoon. Remove from the heat and press the pulp through a sieve into a small bowl, discarding the seeds.
• Whisk 1 tbsp honey into the passion fruit purée, followed by the oil, ginger, chilli and lime juice. Season and taste - you might need to add a little more honey or lime juice. Aim for a balance of sweet, tart and acidic.
• Slice down through the mangoes along both sides of the stone so you end up with two 'cheeks'. Using a tablespoon, scoop the flesh from the skin and cut into 3cm chunks. Scrape and roughly chop any fleshy bits from the stones.
• Transfer the mango flesh to a shallow serving dish, drizzle with 3 tbsp of the dressing, then gently spoon over the green beans. Stir the coriander into the remaining dressing and pour it over the beans, then scatter with mint and serve.