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Author Notes: This is a recipe my mom used to make every spring. We would have this for breakfast or a light lunch or snack as soon as radishes became available. I love the spicy, crunchy vegetables mixed in with the delicious creaminess of the cottage cheese. It's super simple to make and is very fresh tasting. —Elizabeth
- 1 pint Small curd cottage cheese
- 1 cup Diced radish
- 2 cups Diced cucumber
- 3-4 Scallions chopped
- 1/2 cup Yogurt
- 1/2 teaspoon Pepper
- Mix all of the ingredients together
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad