Peach Cottage Cheese Salad Recipes

Steps:

• Put a lettuce cup on each salad plate. This is a leaf of lettuce that is curled to form a cup-like shape.
• Place one peach half in each cup.
• Top with about 1/2 cup cottage cheese mixed with chives.
• NOTE: Other Picture Salads: All are to be seved on cups of salad greens.
• Pineapple Chunks 'n' Cherries: Arrange these two in lettuce cups. If using fresh cherries, it is nice to pit them.
• Apricot 'n' Cream Cheese: Use drained apricot halves, cut side up. Top with softened cream cheese and chopped dates.
• Pineapple-Banana Nut: Plae fluted sliced bananas (which have been dipped in pineapple syrup) on rained pineapple slices. Sprinkle with salted peanuts.
• Molded fruit Cocktail: Fold well-drained fruit cocktail into slightly thickened fruit jello, using the syrup for part of the liquid used to make the jello.
• Blushing Pear: Put 2 pear halves together with softened cream cheese. Sprinkle paprika on one side to make a blush. Top with cream cheese green pepper, and a water cress stem.

Steps:

• 1. Mix all ingredients and pour into 9 x 13 pan. Chill and serve.

Steps:

• Mix Cool Whip and cottage cheese, add Jell-o to taste, stir in peaches. Refrigerate to set. I usually let it cool overnight in the fridge.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
• Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.