Best 20 Cottage Salad Recipes

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.

DRY JELL-O SALAD (JELLO) COTTAGE CHEESE FRUIT SALAD

Steps:

• Mix together in order given.
• Chill for 2 hours.

LIME COTTAGE SALAD

Steps:

• Drain the pineapple well and save the juice.
• Mix the jello according to directions on the box, using all of the pineapple juice as the liquid, adding enough water, if needed, to make the right amount on package.
• Put the jello in the refrigerator until it is partially set.
• Mix in the cottage cheese and pineapple.
• Put into a mold or pretty dish and refrigerate till firm.
• Enjoy!

COTTAGE CHEESE SALAD

Steps:

• In a small bowl, combine all ingredients. Serve immediately.

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.

LATE-SUMMER CHOPPED SALAD WITH COTTAGE CHEESE

Steps:

• Combine rice-wine vinegar, oil, and salt. Toss with cucumber, fennel, and apple. Serve spooned over cottage cheese, sprinkled with pepper and fennel fronds.

COTTAGE CHEESE SPINACH SALAD

Steps:

• In a large serving bowl, layer half of the spinach, cottage cheese and pecans. Repeat layers. In a small bowl, combine the remaining ingredients. Drizzle over salad; toss to coat.

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.

COTTAGE CHEESE VEGGIE SALAD

Steps:

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

PINEAPPLE COTTAGE CHEESE SALAD

Steps:

• Mix all together.
• Eat.
• Be happy.

COTTAGE CHEESE POTATO SALAD

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Rinse the potatoes in cold water, and allow to cool. Slice the cooled potatoes into a large salad bowl.
• Chop 2 hard-cooked eggs into the bowl with the potatoes, and mix in the celery, radishes, green pepper, and green onion. Stir together the cottage cheese and mayonnaise in a bowl, and pour over the potato mixture. Toss lightly to combine, and season to taste with salt and pepper. Slice the remaining hard-cooked egg, arrange the slices on top of the salad for a garnish, and sprinkle with black olives.

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!

THREADGILL'S COTTAGE CHEESE CUCUMBER SALAD

Steps:

• Peel the cucumber and slice lengthwise into halves. Scrape out the seeds and discard, then chop the cucumber.
• In a medium bowl, mix together the cottage cheese, cucumber, dill, and green onion. Fresh dill is best, but if you must substitute, use only 1 tsp of dried.
• Sprinkle on some black pepper and 3 dashes of Tabasco, stir again, and taste. Add more pepper and Tabasco to your taste. If you wish, skip the Tabasco and let everybody add it to their own serving.
• Serve immediately.

COUNTRY COTTAGE POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. When potatoes are cool enough to handle, slice about 1/4 inch thick; refrigerate until cool.
• Spread about 1/2 cup of mayonnaise on the bottom and up the sides of a large salad bowl. Place half the potato slices into the salad bowl in a layer. Generously season with salt and black pepper. Sprinkle half the green onions over the potatoes; layer half the cottage cheese and half of the remaining mayonnaise. Repeat layers and end with mayonnaise; spread the mayonnaise over the salad to seal in the layers.
• Sprinkle black pepper over the top of the salad, and cover with plastic wrap; refrigerate overnight. Toss well before serving.

COTTAGE CHEESE CRAB SALAD

Steps:

• In a bowl, combine the cottage cheese, sour cream, mustard, garlic powder and pepper. Stir in crab, celery and onions. Serve on lettuce-lined plates with tomato wedges.

1950S PICTURE SALAD: PEACH AND COTTAGE CHEESE

Steps:

• Put a lettuce cup on each salad plate. This is a leaf of lettuce that is curled to form a cup-like shape.
• Place one peach half in each cup.
• Top with about 1/2 cup cottage cheese mixed with chives.
• NOTE: Other Picture Salads: All are to be seved on cups of salad greens.
• Pineapple Chunks 'n' Cherries: Arrange these two in lettuce cups. If using fresh cherries, it is nice to pit them.
• Apricot 'n' Cream Cheese: Use drained apricot halves, cut side up. Top with softened cream cheese and chopped dates.
• Pineapple-Banana Nut: Plae fluted sliced bananas (which have been dipped in pineapple syrup) on rained pineapple slices. Sprinkle with salted peanuts.
• Molded fruit Cocktail: Fold well-drained fruit cocktail into slightly thickened fruit jello, using the syrup for part of the liquid used to make the jello.
• Blushing Pear: Put 2 pear halves together with softened cream cheese. Sprinkle paprika on one side to make a blush. Top with cream cheese green pepper, and a water cress stem.

APPLE COTTAGE CHEESE SALAD

Steps:

• In a bowl, combine cottage cheese, apples, raisins and poppy seeds. Combine lemon juice and honey; add to apple mixture. Chill. Just before serving, stir in sunflower kernels if desired.

SUMMERTIME CUCUMBER AND COTTAGE CHEESE SALAD

Steps:

• Dice cukes and onion into small pieces.
• Mix cottage cheese, cukes, onions, mayo and salt/pepper in medium mixing bowl.
• Refrigerate for at least 30 minutes.

PEAR COTTAGE CHEESE SALAD

Steps:

• In a large bowl, combine all ingredients. Chill until serving.

COTTAGE CHEESE RADISH SALAD

Steps:

• Mix together the scalllion, radishes, cucumber, cottage cheese, and sour cream. Place a few leaves of lettuce or spinach on a serving dish and scoop the cottage cheese mixture onto it. Serve.