Prep 15 mins
Cook 0 mins
Just about everybody in our family likes cottage cheese. It's on our tables as a side dish at most meals. Mom came up with a way to "fancy it up" for Sunday dinner. It became one of Grandson Lee's favorite salads. From the kitchen of Wanda Cupp Thornburg, Moberly MO.
- 1 (24 ounce) carton small curd cottage cheese
- 1 cup dill pickle slices, cut into bite size pieces
- 2 cups grape tomatoes, cut in half
- 3⁄4 teaspoon garlic salt
- Mix all ingredients together.
- Chill for at least 2 hours before serving.
This was a nice meal that found favor with both DH and the kids! I enjoyed it with some Trader Joe's Everything crackers ... like a dip. I also didn't add salt but did add garlic. Will definitely make again for kids' lunches or afternoon snacks. Thanks for posting!
I whipped this up to take to work last night. It was a healthy meal, with little effort. I used Kosher dills, so I did not add salt or garlic. I guess I should have let the dill pickles drain a bit....but it sure was good!! It will become one of my weekly meals, at work! Made for PAC Spring 2010.
Who would have thought of this combination? Very good indeed. Made as stated and it was a very nice addition to our lunch. Will make again with perhaps a little less dill pickle and adding some pepper. Very glad I tried it. Thanks for posting. Made for PAC-Spring 2010.