Cottage Cheese And Dill Salad Dressing Recipes
COTTAGE CHEESE - DILL DIP
Serve in a green, red or pepper shell for great presentation. Lower fat dip from Better Homes & Gardens "New Dieters Cookbook". Cook time is refrigeration time.
Provided by jonesies
Categories Low Cholesterol
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor bowl or blender container place all ingredients.
- Cover and process or blend until smooth. Cover and refrigerate for at least one hour.
- Serve with vegetable dippers.
COTTAGE CHEESE AND DILL [SALAD] DRESSING
This is an old Frugal Gourmet recipe from the early years. The Frugal Gourmet (Jeff Smith) is no longer with us but his very nice and unique salad dressing lives on. Serve it over multi-green salad when you want to impress someone special with both flavor and eye appeal!
Provided by Bone Man
Categories Salad Dressings
Time 15m
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 10
![Cottage Cheese and Dill [salad] Dressing image](/img/not-available.jpg)
Steps:
- Blend and refrigerate for at least an hour prior to serving.
- Also low-fat/low-salt mayonnaise and cottage cheese can be used. For best results, I recommend Hellman's new olive oil recipe mayonnaise for this particular recipe. It has a much better flavor than their original mayo.
Nutrition Facts : Calories 96.7, Fat 7.8, SaturatedFat 1.7, Cholesterol 7.9, Sodium 201.8, Carbohydrate 4.8, Sugar 1.1, Protein 2.3
BEET AND POTATO SALAD WITH BLUE CHEESE DRESSING AND DILL
Provided by Damaris Phillips
Categories side-dish
Time 5h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- In a bowl, toss the potatoes with 2 tablespoons of the coconut oil to coat. Sprinkle with salt and pepper, then spread the potatoes out in a single layer on a baking sheet. Toss the beets with the remaining 1 tablespoon coconut oil; sprinkle with salt and pepper and spread out in a single layer on a second baking sheet. Add 2 tablespoons water to the beets. Transfer the baking sheets to the oven and bake for 35 minutes, or until the potatoes are golden brown, stirring halfway through. If the beets start to look dry, add a little more water. Set aside to cool for 10 minutes.
- Meanwhile, make the dressing: Add the mayonnaise to a bowl and whisk in the buttermilk and mustard. Set aside.
- Transfer the cooked potatoes and beets (and any accumulated beet juices) to a salad bowl. Add the celery, green onions, dill, the dressing and some salt and pepper. Toss to coat well with dressing. Cover and refrigerate for 4 hours. Just before serving fold in the blue cheese.
CREAMY DILL DRESSING
This refreshing, easy-to-mix salad dressing scores big with Kathryn Anderson's family and friends in Wallkill, New York. The creamy blend adds big dill flavor to garden-fresh salads, yet it's thick enough to use as a lively dip for raw veggies.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 1-1/4 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine all ingredients; stir until smooth. Cover and chill. Serve over salad greens or as a dip for raw vegetables. Store in the refrigerator.
Nutrition Facts : Calories 186 calories, Fat 19g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 128mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
COTTAGE CHEESE SALAD
Cottage cheese and fresh green onions, cucumbers, and tomatoes make this salad great with spaghetti or other Italian faves!
Provided by RANDIMARTIN
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together the cottage cheese, tomatoes, green onions, and cucumbers. Season with salt and pepper to taste. Chill until serving.
Nutrition Facts : Calories 137.9 calories, Carbohydrate 8.3 g, Cholesterol 16.8 mg, Fat 5.2 g, Fiber 1.1 g, Protein 15 g, SaturatedFat 3.2 g, Sodium 458.8 mg, Sugar 2.7 g
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