LOCATION: Recipes >> Salad Recipes >> Fall 02
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Fall 02
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Quick Fall Salad
1 small jar tiny salad onions in vinegar
1 small jar roasted red peppers in olive oil
1 large or two small dill pickles or 1/3 cup dill pickle chips
2 tsp vinegar from onion jar
2 tsp oil from red peppers
1 tsp vinegar from dill pickle jar
2 Tbsp non-fat cottage cheese, strained
1 tsp dried basil or 2 chopped leaves of fresh basil
Buttercrunch lettuce leaves or celery
Blend oil and vinegars with strained cottage cheese. Chop pickles
if using whole, cut peppers in bite size pieces. Combine with
onions and serve over buttercrunch lettuce or reduce by half dressing
ingredients and stuff in celery.
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