Found on Pinterest, this recipe was shared by Wardee Harmon, who teaches on-line cooking classes on the fundamentals of traditional cooking and is the author of “The Complete Idiot’s Guide to Fermenting Foods”. You’ll find more of her delicious recipes on her site: traditionalcookingschool.com.
8 to 10 Radishes, thinly sliced
1/2 Cucumber, peeled, sliced in quarter slices
8 to 10 Cherry tomatoes, halved
2 Tablespoons Green onion, diced
1/4 small Onion, sliced thinly
1 Tablespoon fresh Parsley, chopped
1 Tablespoon fresh Basil, chopped
1/2 to 3/4 cup Cottage cheese
2 Tablespoons fresh Lemon juice
2 Tablespoons Yogurt or Sour cream
1/2 teaspoon Sea salt, or to taste
1/8 teaspoon Pepper, or to taste
1/4 teaspoon Garlic powder
Baby greens, or larger greens torn into bite-size pieces
1. Toss all but greens together in a mixing bowl. Taste and adjust seasonings.
2. Arrange greens on the bottom of each salad bowl. Top with the vegetable cottage cheese mixture and serve.
Greetings to each of you, We've arrived at week 16, our final CSA share of the season. Thank you for your loyalty and support...