Spring Vegetable and Cottage Cheese Salad

  • Yield: 4 servings


3cups low-fat dry curd cottage or pot cheese
1medium cucumber, peeled, seeded and chopped
12large radishes, chopped
8-- scallions, thinly sliced
1medium green bell pepper, cored, seeded and chopped
1cup low-fat sour cream
-- Salt and freshly ground black pepper


  1. Mound cottage cheese in center of a large bowl. Sprinkle cucumbers, radishes, scallions and peppers over cottage cheese. Scoop sour cream over top of vegetables and season with salt and pepper.  

Nutritional Info *per serving

  • Calories 217
  • Fat 8g
  • Saturated Fat 5g
  • Cholesterol 27mg
  • Sodium 738mg
  • Carbohydrate 12g
  • Fiber 1g
  • Sugars 7g
  • Protein 24g