Easy Elegant Cottage Cheese and Pineapple Salad

Summerwine's Note:

Individual servings of a very colorful starter or attractive salad on the side which can be made ahead of time. Super easy for a beginner cook and good for you too! Before you think, eeks, mayonnaise, give it a try, it works really well. Of course you could omit the mayonnaise if you prefer. When we were kids my mom used to make this for us for lunch or for salad at dinner and we all loved it! :)

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 4 -8 large lettuce leaves
• 2 cups cottage cheese, divided in 1/2 cup each
• 1 (8 ounce) can pineapple, sliced in juice and drained (4 slices)
• 4 teaspoons mayonnaise
• 4 maraschino cherries

Directions:

1. Line up 4 small plates on your work area and place a layer of nice green lettuce leaves on each plate.
2. Spoon 1/2 cup cottage cheese in the center of the lettuce on each plate.
3. Put 1 slice pineapple over the cottage cheese on each plate.
4. Dollop 1 teaspoon mayonnaise in the center of each pineapple per plate (I like more).
5. Dab excess juice from the maraschino cherries with a paper towel and place the cherry on top of the dollop of mayonnaise.
6. Can be served immediately or covered with plastic wrap and refrigerated until ready to serve.

Reviews

[NanaD]

This salad was made by my mom, then me and believe me I'm no spring chicken. The great-grandaughter says it is her "favortist". The only difference is we don't use the mayo, just another dollop of cottage cheese. Will be trying the mayo. It is a lovely salad and so very easy to make. So glad you posted it.

[Joan Dunklin]

I love this. I made this back in the 70'S, except instead of cottage cheese I used grated Velveeta cheese.

[Julie in TX]

I gave this recipe 5 stars because it brought back so many pleasant memories of my childhood. My mom used to serve this for lunch also. The only addition was a little sprinkle of grated cheddar cheese on top. She also served it with peach halves or pear halves. I think this is the reason that I like cottage cheese to this day.