Italian flag cottage cheese salad
16 ounces small-curd cottage cheese
1 medium red bell pepper, diced
6 medium green onions (white and most of green parts), sliced
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4 tablespoons buttermilk
Salt and coarsely ground black pepper to taste
6 large basil leaves
Makes 4 servings.
In a strainer set over a bowl, drain cottage cheese about 10 minutes; discard liquid.
Combine cottage cheese with red bell pepper and onions; gently stir in buttermilk, a pinch of salt and several generous grindings of pepper. Refrigerate until ready to serve. Just before serving, chiffonade the basil: Roll leaves up together into tight cigars and slice thinly crosswise with a sharp knife. Scatter basil chiffonade over the salad.
Nutritional analysis per serving: 123 calories, 2 grams fat, 8 grams carbohydrates, 17 grams protein, 10 milligrams cholesterol, 481 milligrams sodium, 1 gram dietary fiber, 18 percent of calories from fat.