Spring salad

By Elizabeth
May 5, 2015
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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

Serves: 4-6

  • 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
  1. Mix all of the ingredients together

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Cheese|Vegetable|Breakfast|5 Ingredients or Fewer|Gluten-Free|Vegetarian|Spring