Picnic Salads Of Cottage Cheese Veggies With A Kick Recipes

PICNIC VEGETABLE SALAD

Steps:

• In a large bowl, combine the broccoli, caulifloweretes, tomatoes, cucumbers, peppers, green onions and olives. Drizzle with dressing; toss to coat. Chill until serving. Just before serving, sprinkle with cheese.

COTTAGE CHEESE VEGGIE SALAD

Steps:

• In a serving bowl, combine the first 4 ingredients. Sprinkle with onions.

RAW VEGGIE PICNIC SALAD

Steps:

• Place bacon in a skillet over medium high-heat, and cook until evenly brown. Drain, crumble and set aside.
• In a large bowl, toss together the bacon, broccoli, celery, peas, cranberries, green onions, green grapes, red grapes, and almonds. In a separate bowl, whisk together the sugar, salt, vinegar, grated onion, Parmesan cheese, and mayonnaise. Pour dressing over the salad. Gently toss to coat.

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.

50 PICNIC SALADS RECIPE - (4.3/5)

Steps:

• 1. Classic Macaroni Salad Cook 1 pound macaroni; drain and rinse. Mix 1/2 cup each sour cream and mayonnaise, 1 tablespoon each yellow mustard, cider vinegar and relish, and 1 teaspoon sugar. Toss with the pasta, 1 1/2 cups each diced ham and thawed frozen peas, and 1/2 chopped red onion. Top with dill. 2. Pimiento Macaroni Salad Cook 1 pound macaroni; drain and rinse. Toss with 4 cups shredded sharp cheddar, 3/4 cup mayonnaise, one 8-ounce jar pimientos (drained and chopped), 4 chopped scallions and 1/2 teaspoon cayenne; season with salt. 3. Grilled Vegetable-Pasta Salad Cook 1 pound fusilli; drain and rinse. Grill 1 pound tomatoes, 2 quartered bell peppers and 1 sliced zucchini over medium-high heat until tender and charred, 15 to 20 minutes. Pulse in a food processor with 1/4 cup olive oil, 1 tablespoon red wine vinegar and 1/4 teaspoon ground cumin until chopped. Toss with the pasta, and salt and pepper. 4. Broccoli-Cheddar Pasta Salad Cook 1 pound rotini, adding 4 cups broccoli to the water during the last 4 minutes; drain and rinse. Toss with 2/3 cup diced smoked cheddar, 1 pound diced tomatoes, 1 minced shallot, the juice of 1/2 lemon, and salt and pepper. 5. Cold Peanut Noodles Cook 1 pound Chinese egg noodles; drain and rinse. Whisk 1/2 cup peanut butter, 3 tablespoons each soy sauce, Sriracha and rice vinegar, and 1 tablespoon each sesame oil and grated peeled ginger. Toss with the noodles, 1 each chopped red bell pepper and cucumber, and 1/2 cup chopped cilantro; season with salt. 6. Soba Noodles with Edamame Cook 12 ounces soba noodles, adding 2 cups frozen shelled edamame to the water; drain and rinse. Puree 2 chopped carrots with 1/4 cup vegetable oil, 3 tablespoons each rice vinegar and chopped peeled ginger, and 2 teaspoons each sugar and minced shallot. Toss with the noodles and edamame; season with salt. 7. Spinach-Pesto Pasta Salad Cook 1 pound farfalline; drain and rinse. Puree 4 cups baby spinach, 2 cups each basil and parsley leaves, 1/2 cup toasted sliced almonds and 3/4 cup olive oil. Toss with the pasta, the juice of 1 lemon and 1 cup grated parmesan; season with salt. 8. Caponata Pasta Salad Cook 1 cup ditalini; drain and rinse. Sauté 1 each diced eggplant, onion and fennel bulb, and 2 chopped garlic cloves in olive oil until tender; season with salt and pepper. Let cool. Toss with the pasta, 1 chopped tomato, 1 cup torn basil, 1 tablespoon white wine vinegar, and salt and pepper. 9. Italian-Deli Pasta Salad Cook 1 pound penne; drain and rinse. Mix 1/3 cup mayonnaise and 3 tablespoons each olive oil and red wine vinegar. Toss with the pasta, one 16-ounce jar giardiniera (drained and chopped), 1 cup each diced provolone and salami, 1/4 cup each chopped parsley and basil, and salt and pepper. 10. Italian-Deli Bean Salad Make Italian-Deli Pasta Salad (No. 9), replacing the pasta with three 15-ounce cans cannellini beans (rinsed). 11. Three-Bean Salad Boil 1 pound each trimmed green and yellow beans until tender, about 7 minutes; drain and rinse. Whisk 6 tablespoons olive oil, 3 tablespoons white wine vinegar and 1 tablespoon each dijon mustard and chopped tarragon. Toss with the beans, one 15-ounce can small red beans (rinsed), 1 sliced shallot, and salt and pepper. 12. Green Bean-Cucumber Salad Boil 1 1/2 pounds trimmed green beans until tender, about 7 minutes; drain and rinse. Toss with 1/3 cup olive oil, 1/4 cup red wine vinegar, 1 pint halved grape tomatoes, 1 sliced small English cucumber, 1 thinly sliced shallot, and salt and pepper. 13. Spicy Black-Eyed Pea Salad Cook 1 pound frozen black-eyed peas in simmering water, about 5 minutes; drain. Toss with 1 diced red bell pepper, 1 cup diced ham, 1/2 cup chopped chives, 1/4 cup each olive oil, cider vinegar and chopped pickled jalapenos (plus 2 tablespoons brine), and salt and pepper. 14. Black Bean-Corn Salad Whisk 1/4 cup olive oil, 2 teaspoons honey and the juice of 3 limes. Toss with two 15-ounce cans black beans (rinsed), 1 cup thawed frozen corn,1 diced bell pepper, 1 bunch chopped scallions, 1/2 cup cilantro, and salt and pepper. Add 1 diced avocado. 15. Southwestern Rice Salad Cook 1 1/2 cups rice with 1 teaspoon each chili powder and cumin in 3 cups simmering water, covered, about 18 minutes; let cool. Toss with one 15-ounce can red beans (rinsed), 1/2 sliced red onion, 1/4 cup chopped cilantro, 1 minced jalapeño, 1/3 cup olive oil, 2 tablespoons lime juice, and salt and pepper. 16. Pecan Rice Salad Cook 2 cups brown rice in 4 cups simmering water, covered, 45 to 50 minutes, adding 1 cup chopped green beans during the last 5 minutes. Let cool. Toss with 1 cup each chopped mixed herbs and salted roasted pecans, 1/3 cup olive oil, the juice of 1 lemon, and salt and pepper. 17. Asparagus-Quinoa Salad Cook 1 1/2 cups quinoa in 3 1/2 cups simmering water, covered, about 15 minutes; let cool. Boil 1 cup frozen lima beans, covered, about 11 minutes, adding 1 bunch sliced asparagus to the water during the last 3 minutes; rinse. Toss with the quinoa, 1/4 cup each chopped mint and olive oil, the juice of 1 lemon, and salt and pepper. 18. Citrus Quinoa Salad Cook 1 1/2 cups quinoa in 3 1/2 cups simmering water, covered, about 15 minutes; let cool. Toss with 1 bunch chopped scallions, 1 sliced fennel bulb, the segments from 1 orange, 1/4 cup each olive oil and orange juice, and salt and pepper. Top with fennel fronds. 19. Tabouli Cook 1 cup bulgur in 2 cups simmering water, covered, about 20 minutes; let cool. Toss with 5 bunches chopped parsley, 2 cups shredded romaine, 3 diced plum tomatoes, 4 finely chopped scallions, 1/2 cup olive oil and 1/4 cup each lemon juice and chopped mint; season with salt. 20. Cauliflower Tabouli Make Tabouli (No. 19), replacing the bulgur with 1 grated head raw cauliflower. Use 2 bunches parsley. 21. Curried Couscous Salad Combine 2 cups each couscous and simmering water, 1/2 cup each golden raisins and diced dried apricots, and 1 teaspoon each curry powder and kosher salt; cover and let sit 10 minutes. Let cool. Toss with 1 cup chopped parsley, 1/2 cup each chopped toasted pistachios and slivered almonds, 1/4 cup each mango chutney and olive oil, and the juice of 2 oranges. 22. Moroccan Couscous Salad Combine 1 1/2 cups couscous, 3/4 teaspoon each ground cumin, coriander, cinnamon and kosher salt, and 1 1/2 cups simmering water; cover and let sit 10 minutes. Let cool. Boil 1 pound sliced carrots, 4 minutes; drain. Toss with the couscous, one 15-ounce can chickpeas (rinsed), 1/4 cup each chopped green olives, cilantro and olive oil, the juice of 1 lemon, and salt and pepper. 23. Mushroom-Barley Salad Cook 2 cups pearl barley in 6 cups simmering water, covered, about 45 minutes; let cool. Toss with 8 ounces each quartered cherry tomatoes and sliced cremini mushrooms, 1/4 cup each chopped parsley and olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Worcestershire sauce, and salt and pepper. 24. Farro-Brussels Sprout Salad Cook 2 cups farro in 8 cups simmering water, stirring occasionally, 40 minutes; drain and let cool. Toss with 4 cups shredded Brussels sprouts, 1 cup chopped toasted walnuts, 1/2 sliced red onion, 1/2 cup olive oil, the zest and juice of 1 lemon, and salt and pepper. 25. Grilled Vegetable-Bulgur Salad Cook 1 cup bulgur in 2 cups simmering water, covered, about 20 minutes; let cool. Toss 1 each sliced zucchini and bell pepper, and 1/2 each sliced eggplant and red onion with olive oil, salt and pepper. Grill over medium heat, flipping, until tender, 8 minutes. Toss with the bulgur, 1/2 cup each chopped parsley and crumbled feta, 1/4 cup each red wine vinegar and olive oil, and salt and pepper. 26. Lentil Salad Cook 2 cups French lentils in 6 cups simmering water, about 25 minutes; let cool. Whisk 1/2 cup olive oil, 1/4 cup lemon juice, 1 grated garlic clove, 1 teaspoon ground cumin and 1/2 teaspoon ground coriander. Toss with the lentils, 1 diced red bell pepper, 1/2 diced red onion, 1/2 cup chopped parsley, and salt and pepper. 27. Mediterranean Chickpea Salad Toss two 15-ounce cans chickpeas (rinsed) with 2 diced tomatoes, 1/2 cup each crumbled feta and chopped kalamata olives, 1/4 cup each chopped parsley and mint, 6 tablespoons olive oil, 3 tablespoons red wine vinegar, and salt and pepper. 28. Spanish Cauliflower Salad Toss 2 heads chopped cauliflower with olive oil, salt and 1 1/2 teaspoons smoked paprika; roast at 425 degrees F, 20 minutes. Let cool. Toss with one 15-ounce can chickpeas (rinsed), 1/2 cup each chopped parsley and piquillo peppers, and 2 tablespoons each sherry vinegar and olive oil; season with salt. 29. Sesame-Broccoli Salad Steam 2 heads chopped broccoli florets until tender, 5 minutes. Toss with 2 tablespoons each soy sauce, sesame oil and sesame seeds, and1 sliced red jalapeño; season with salt. 30. Kale-Plum Salad Whisk 1/3 cup olive oil, 2 tablespoons balsamic vinegar and 1 tablespoon each dijon mustard and honey. Toss with 2 bunches chopped kale, 1 pound sliced plums, 1 cup chopped pecans, 1/2 sliced red onion, 4 ounces crumbled goat cheese, and salt and pepper. 31. Beet Salad Toss 6 chopped cooked large beets with 1/2 cup each chopped pistachios and parsley, and 1/4 cup each sherry vinegar and olive oil; season with salt. Top with crumbled goat cheese. 32. Olive Salad Toss 3 cups chopped mixed olives, 2 shredded romaine hearts, 1 cup chopped giardiniera, 1/3 cup each chopped parsley, celery and roasted red peppers, 3 tablespoons olive oil, 1 tablespoon red wine vinegar, and salt and pepper. 33. Grilled Eggplant Salad Grill 2 large eggplants, turning, 25 minutes. Halve; scoop out the flesh and chop. Mix with 3 tablespoons each lemon juice, olive oil, minced onion and cilantro; season with salt. 34. Panzanella Toss 8 cups toasted cubed crusty bread with 2 1/2 pounds chopped tomatoes, 1/2 sliced red onion, 1 cup torn basil, 2/3 cup olive oil, 1/4 cup each capers and red wine vinegar, and salt and pepper. 35. Caprese Toss 2 pounds assorted chopped tomatoes, 1 pound cubed mozzarella, 1 cup each chopped celery and basil, 1/3 cup olive oil, 2 tablespoons red wine vinegar, and salt and pepper. 36. Herbed Tomato Salad Toss 3 pints halved cherry tomatoes with one 14-ounce can hearts of palm (rinsed and chopped), 1/2 cup each chopped mixed herbs and crumbled goat cheese, 3 tablespoons olive oil, the juice of 1 lemon, and salt and pepper. 37. Garden Tomato Salad Toss 2 pounds chopped tomatoes, 2 each chopped Cubanelle peppers and peeled cucumbers, 1 diced small onion, 1/2 cup finely chopped parsley, 1/4 cup olive oil and 2 tablespoons each lemon juice and red wine vinegar; season with salt. 38. Zucchini-Carrot Salad Shave 4 each carrots and zucchini into ribbons with a vegetable peeler. Toss with 3 tablespoons each chopped chives and olive oil, the juice of 1 lemon, and salt and pepper. 39. Classic Slaw Mix 1/2 cup each sour cream and mayonnaise, 3 tablespoons cider vinegar, 1 teaspoon sugar and 1/2 teaspoon kosher salt. Toss with 1/2 head shredded cabbage and 1 cup each shredded carrots and chopped scallions. 40. Apple Slaw Mix 1/4 cup mayonnaise, 3 tablespoons cider vinegar and 2 tablespoons chopped chives. Toss with 10 thinly sliced celery stalks, 2 thinly sliced green apples, and salt and pepper. 41. Cucumber Slaw Toss 10 thinly sliced Persian cucumbers and 1 thinly sliced red onion with salt in a colander; drain 1 hour. Rinse and pat dry. Toss with 1/4 cup each mayonnaise, sour cream and chopped dill, 2 tablespoons white wine vinegar, 2 teaspoons sugar, and salt and pepper. 42. Cajun Shrimp and Corn Salad Cook 1 pound chopped shrimp, one 10-ounce bag frozen corn and 1 teaspoon Cajun seasoning in olive oil. Let cool. Toss with 1 cup each chopped celery, red bell pepper and scallions, 3 tablespoons each cider vinegar and olive oil, and salt and pepper. 43. Grilled Sweet Potato Salad Boil 2 1/2 pounds sweet potatoes, 25 minutes. Drain and let cool, then peel and thickly slice. Toss with olive oil and salt; grill over medium-high heat, flipping, until tender, 5 minutes. Let cool. Mix 1/4 cup each mayonnaise and buttermilk, 1 tablespoon chipotle hot sauce and the juice of 1 lime. Toss with the potatoes, 1/2 cup chopped cilantro, and salt and pepper. 44. Creamy Potato Salad Boil 2 1/2 pounds quartered new potatoes, about 20 minutes; drain and toss with 1 tablespoon cider vinegar and 1/2 teaspoon kosher salt. Let cool. Mix 1/2 cup each mayonnaise and sour cream, 2 tablespoons cider vinegar and 1 teaspoon sugar. Toss with the potatoes, 3 chopped hard-cooked eggs, 1 cup chopped celery, 1/4 cup each chopped chives and dill, and salt and pepper. 45. BLT Potato Salad Make Creamy Potato Salad (No. 44), omitting the eggs, celery and herbs. Toss with 1 head chopped romaine, 6 crumbled cooked bacon slices, 1 cup diced tomatoes, and salt and pepper. 46. Buffalo Potato Salad Toss 2 1/2 pounds quartered new potatoes with olive oil and salt. Roast at 400 degrees F, about 35 minutes. Let cool. Mix 1/3 cup each mayonnaise, sour cream, Buffalo hot sauce and crumbled blue cheese. Toss with the potatoes and 1 cup each diced carrots and celery; season with salt. 47. Pesto Potato Salad Boil 2 1/2 pounds cubed Yukon gold potatoes, about 15 minutes, adding 8 ounces chopped green beans to the water during the last 3 minutes; drain. Puree 3 cups basil, 1/2 cup each grated parmesan and olive oil, 1/3 cup toasted pine nuts, 1 garlic clove and the juice of 1 lemon. Toss with the potatoes, beans, 1 pint halved cherry tomatoes, and salt and pepper. 48. French Potato Salad Boil 2 1/2 pounds quartered new potatoes, about 20 minutes; drain. Mix 1/3 cup olive oil, 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1 teaspoon sugar, and salt and pepper. Toss with the potatoes and 2 sliced shallots. Let cool. Toss with 1 cup chopped mixed herbs. 49. German Potato Salad Boil 2 1/2 pounds quartered new potatoes, about 20 minutes; drain. Mix 1/3 cup olive oil, 3 tablespoons each grainy mustard and white wine vinegar, and 1 tablespoon sugar. Toss with the potatoes, 2 cups sauerkraut, 3 chopped scallions, 1 teaspoon caraway seeds, and salt and pepper. 50. Chorizo Potato Salad Boil 2 1/2 pounds thickly sliced new potatoes, about 10 minutes; drain. Brown 3 sliced dried chorizo sausages, 10 to 12 minutes. Mix 1/2 cup each mayonnaise and chopped parsley with 3 tablespoons sherry vinegar. Toss with the potatoes, sausage and 1 cup chopped celery; season with salt, pepper and smoked paprika. Read more at: http://www.foodnetwork.com/recipes/articles/50-picnic-salads.page-5.html?oc=linkback

LIGHT AND HEALTHY COTTAGE CHEESE AND VEGETABLE SALAD OR SANDWICH

Steps:

• Scoop cottage cheese into bowl. Amount depends on how much you are making.
• Add chopped veggies, amounts depend on how much you are making.
• Add lemon juice and pepper-to taste.
• Mix and EAT!
• Eat it alone, on top or mixed into a salad, or spread or stuffed as a sandwich, can be topped with shredded cabbage, lettuce, and bean sprouts. You will feel so good and healthy after eating--enjoy!

PICNIC SALADS OF COTTAGE CHEESE & VEGGIES WITH A KICK

Steps:

• Cut cucumber lengthwise into fourths, then into 1 1/2-inch pieces. Cut radishes into halves and onions into 1 1/2-inch pieces.
• Place vegetables in blender container; add enough water to cover. Cover and blend on high speed until finely chopped; drain completely. (Can use the food processor, or vegetables can be finely chopped by hand).
• Mix cottage cheese, sour cream, salt, pepper and red pepper; stir in vegetables.
• Note: I like to cover and refrigerate for several hours to let the flavors blend.
• Spoon into lettuce cups and, if desired, garnish with sliced ripe olives. Also good on wheat crackers or in pita pockets.
• Makes 6 to 8 servings.