Total Time
15mins
Prep 15 mins
Cook 0 mins

An easy, quick salad or starter/appetizer. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Season cottage cheese with salt, pepper and chives.
  2. Clean endive and pull leaves off; dip tips into paprika.
  3. Fill leaves with cottage cheese and arrange in a petal fashion on a round plate; fill center of the "flower" with olives.
  4. Serve with dressing.
Most Helpful

5 5

This is a great recipe for me - we always have cotttage cheese in the house and stuffed olives. I used Jalapeno stuffed olives and added some dry Ranch dressing amd a bit of Onion soup powder to the cottage cheese. I am serving them tonight along side Country spare ribs.I made an extra one so I could sample it MMmmmmm Thanks Molly I will make good use of this recipe