Cottage Cheese Salad

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48 oz large curd cottage cheese (2 large tubs)

1 cup green onions (sliced)

½ cup red radishes (sliced)

1 cup celery (sliced)

1 cup Witten’s cucumber (peeled & coarsely chopped)

1 cup Witten’s tomatoes (coarsely chopped) or Witten’s grape tomatoes (halved)

Salt & Pepper to taste (hint: be heavy handed)

Mix all ingredients in a large bowl, serve chilled. Seal tightly for storage. Just as good the next day, but best if used before veggies lose their crispness.