Picnic Salads Of Cottage Cheese & Veggies With A Kick

1. 1

   Cut cucumber lengthwise into fourths, then into 1 1/2-inch pieces. Cut radishes into halves and onions into 1 1/2-inch pieces.

2. 2

   Place vegetables in blender container; add enough water to cover. Cover and blend on high speed until finely chopped; drain completely. (Can use the food processor, or vegetables can be finely chopped by hand).

3. 3

   Mix cottage cheese, sour cream, salt, pepper and red pepper; stir in vegetables.

4. 4

   Note: I like to cover and refrigerate for several hours to let the flavors blend.

5. 5

   Spoon into lettuce cups and, if desired, garnish with sliced ripe olives. Also good on wheat crackers or in pita pockets.

* Per serving · 4 servings · Values may vary.

No additional tips available.