Cottage Cheese Salad
From EatingWell: January/February 2011
Cottage cheese topped with crunchy bell pepper and sweet tomato makes for a satisfying afternoon snack or pair it with hearty whole-grain crackers for a light lunch.
- 1/2 cup low-fat cottage cheese
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped tomato
- 1 tablespoon minced scallion
- Pinch of salt
- Pinch of freshly ground pepper
- Place cottage cheese, bell pepper and tomato in a small container. Sprinkle with scallion, salt and pepper. Stir to combine, if desired.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 1 day.
Per serving: 100 calories; 1 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 15 g protein; 1 g fiber; 766 mg sodium; 290 mg potassium.
Nutrition Bonus: Vitamin C (62% daily value).
Carbohydrate Servings: 1/2
Exchanges: 2 lean meat
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- Total Time
- 15 minutes or less
- Preparation/ Technique
- Ease of Preparation
- January/February 2011