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Recipe: Italian Flag Cottage Cheese Salad

Salads - Assorted
ITALIAN FLAG COTTAGE CHEESE SALAD

1 (16 ounce) container small-curd cottage cheese
1 medium red bell pepper, diced
6 medium green onions (white part and most of the green part), sliced
4 tablespoons buttermilk
Salt and coarsely ground black pepper to taste
6 large basil leaves

In a strainer set over a bowl, drain cottage cheese about 10 minutes; discard liquid.

In a large bowl, combine cottage cheese, bell pepper and onions. Gently stir in buttermilk, a pinch of salt and several generous grindings of pepper. Refrigerate until ready to serve.

Just before serving, chiffonade the basil: Roll leaves up together into tight cigars, and slice thinly crosswise with a sharp knife. Scatter basil chiffonade over the salad.

Makes 4 servings
Source: Amy Culbertson, The Arizona Republic, July 2, 2008
MsgID: 39716
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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