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Submitted by: Shirley Olson
from Harlon, IA
Originally shared on the web 08/17/2012
1 c. broccoli flowerets 1 c. cauliflower flowerets 1 to 2 T. water 1 carrot, peeled and shredded 1 green onion, diced 1/4 c. radishes, sliced 1/4 c. green pepper, sliced 12-oz. container cottage cheese 1/4 t. dill weed 1/8 t. garlic powder 1/8 t. dry mustard 4 leaves lettuce
Heat broccoli and cauliflower in water over medium heat until crisp-tender. Drain and let cool. Combine remaining ingredients except lettuce in a bowl. Mix lightly and stir in cooled vegetables. Cover and refrigerate until chilled. Spoon onto lettuce leaves. Makes 4 servings.
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