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Cottage Cheese Salad

 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.