Cottage cheese and vegetable salad for a summer lunch

Cottage cheese and vegetable salad for a summer lunch

By
From
Recipes for a Great Life
Serves
2
Photographer
Greg Elms

Cottage cheese is a wonderful source of the calcium that we all need for healthy bones. It has a mild, creamy flavour and makes a lovely addition to summer salads.

Ingredients

Quantity Ingredient
2 new potatoes, unpeeled
6 asparagus spears, bases trimmed
2 teaspoons red wine vinegar
or 1/2 lemon, juiced
salt
freshly ground black pepper
1 1/2 tablespoons extra-virgin olive oil
10 chives, cut or snipped into 2 mm lengths
handful radicchio leaves, washed
1 medium tomato, cut into 1 cm slices
4 tablespoons cottage cheese

Method

  1. Boil the potatoes for 15–20 minutes, or until tender. Cool the potatoes in cold water, then drain, peel and cut them into 5 mm slices.
  2. Boil the asparagus for 4–5 minutes, or until just tender. Cool briefly in cold water then drain thoroughly.
  3. In a medium-sized bowl combine the vinegar, a pinch of salt, a little freshly ground black pepper and the oil. Add the potato slices, asparagus and half the chives and toss gently in the dressing.
  4. To serve, arrange the radicchio leaves on 2 plates. Top with the dressed vegetables then tomato slices. Season lightly with pepper and top with the cottage cheese.
  5. Serve sprinkled with the remaining chives.
Tags:
Gabriel
Gate
Recipes for a Great life
health
diet
low-fat
low fat
healthy
nutritional
weightloss
simple
easy
fast
quick
weeknight
midweek
mid-week
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