Lettuce Salad With Egg Salad " Dressing"

This meal sized salad has a BEAUTIFUL presentation. Egg and cottage cheese provide protein, while the lettuce and many vegetables create a light, yet filling, meal. The amounts of lettuce and vegetables is an estimate. Just use as much as you want. Also, use the vegetables you prefer.

• Ready In: 25 mins
• Serves: 1

Ingredients

• Salad

• 1 1⁄2 cups green leaf lettuce (or whatever lettuce you prefer)
• 1⁄4 cup cucumber, chopped
• 1⁄8 cup radish, chopped
• 1⁄4 cup tomatoes, chopped
• 1⁄4 cup broccoli, chopped
• 1⁄4 cup cauliflower, chopped
• 1⁄8 cup  yellow pepper, sliced

• Egg Salad dressing

• 1⁄2 cup low fat cottage cheese
• 1  hard-boiled egg, shelled and coarsely chopped
• 1  green onion, thinly sliced (or about 2 tbsp fresh chives)
• 1⁄2 tablespoon red bell pepper, finely chopped
• 1  teaspoon mustard

• Edible Garnish

• 1⁄2 tomatoes (about six slices)

Directions

1. Salad - tear lettuce into bite sized pieces, place on dinner sized plate leaving the middle of the plate empty; sprinkle the chopped vegetables on the lettuce.
2. Egg Salad - combine all ingredients in a small bowl, mix well; chill.
3. Right before eating, scoop egg salad onto the middle of the plate, so the lettuce and vegetables surround it.
4. Garnish with tomato slices placed around the egg salad.
5. If you wish to have this as a side salad, use two dessert sized plates and arrange half the ingredients on each plate as above.