Food & Drink

Italian flag cottage cheese salad

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

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.

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