Ingredients Jump to Instructions ↓

  1. Meal Course or Part:

  2. Appetizers & Snacks Bars & Brownies Beverages & Drinks Breads, Muffins & Rolls Breakfast & Brunch Dishes Cakes, Cupcakes & Frostings Candies & Fudges Cookies Desserts Pies & Pie Crusts Salads & Salad Dressings Sandwiches Sauces & Condiments Side Dishes Soups, Stews & Chili

  3. Main Dish Recipes:

  4. Beef Entrees Chicken Entrees Ground Meats & Sausage Lamb Entrees Pork Entrees Seafood Entrees Turkey Entrees Veal Entrees Vegetarian Entrees Wild Game Entrees

  5. Health & Diet Recipes:

  6. Diabetic Recipes Gluten-Free Recipes Healthier Recipes

  7. World Cuisines:

  8. Asian & Indian International Dishes Italian & Mediterranean Mexican & Southwestern

  9. Specialty Recipes:

  10. BBQ & Grilling Recipes Family-Favorite Recipes Holiday Recipes Pasta Dishes Pet Food Recipes Pizza Recipes Pumpkin Recipes

  11. Seasoned Dressing: 2 cups (15 ounces) large curd cottage cheese

  12. 1 cup mayonnaise

  13. 1 tablespoon prepared mustard

  14. 2 cloves garlic, chopped

  15. 2 green onions, thinly sliced

  16. 1/4 cup finely chopped parsley

  17. 2 tablespoons dill pickle relish or finely chopped dill pickles

  18. 2 tablespoons finely chopped capers

  19. 1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon

  20. Salt

  21. Freshly ground black pepper

  22. Vegetables: Marinated artichoke hearts, sliced avocado, baby carrots, broccoli and cauliflower florets, steamed asparagus spears, hearts of palm, tomato wedges, etc.

  23. Shredded Lettuce for salad bed

Instructions Jump to Ingredients ↑

  1. For Seasoned Dressing: 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.

  2. To serve, arrange vegetables over shredded lettuce on salad plates or shrimp cocktail bowls. Spoon dressing in center of each serving.


Send feedback