Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Raw spinach; finely chopped |
| 1 \N | Thinly sliced peeled cucumber |
| 4 \N | Green onions; chopped |
| ½ cup | Sliced radishes |
| 2 cups | Cottage cheese |
| 1 cup | Sour cream |
| 2 teaspoons | Fresh or bottled lemon juice |
| ½ teaspoon | Salt |
| ¼ teaspoon | Freshly ground pepper |
| \N \N | Paprika; to taste |
| ½ cup | Minced fresh parsley |
I like to wash the spinach the day before, then wrap it in a cloth and refrigerate it overnight.
Chop the spinach, add the cucumber, onions and radishes, then toss lightly.
Arrange in a wooden salad bowl and place a mound of cottage cheese in the middle. Blend the sour cream with the lemon juice, salt and pepper and pour over the salad.
Sprinkle the paprika in the middle and the parsly all around. Toss when ready to serve.
NOTES : This is a very good meal in itself, but it's even better when served with thin slices of lightly buttered black bread.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 24, 1997