Save To Recipe Box
Type the code shown
2 cups (15 ounces) large curd cottage cheese1 cup mayonnaise1 tablespoon prepared mustard2 cloves garlic, chopped2 green onions, thinly sliced 1/4 cup finely chopped parsley 2 tablespoons dill pickle relish or finely chopped dill pickles2 tablespoons finely chopped capers1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragonSaltFreshly ground black pepperVegetables: artichoke hearts, sliced avocado, hearts of palm, tomato wedges Shredded lettuce
Combine cottage cheese, mayonnaise, mustard and garlic in blender container. Cover and process on high until smooth. Pour into bowl. Stir in green onions, parsley, relish, capers, tarragon, salt and pepper. To serve, arrange vegetables over shredded lettuce on salad plates or shrimp cocktail bowls. Spoon dressing in center of each serving.
Creamy Roasted Cauliflower Salad
Shrimp and Feta Salad
Shiitake Mushroom Salad with Blue Cheese Served on Asiago Lavosh Plate
Choose which newsletter(s) you would like to subscribe to in the form below.
All Things Cheese