Spring salad

Yield: 6 servings

Measure Ingredient
1 Cucumber -- peeled and
8 Radishes -- sliced
6 Scallions -- sliced
1 Tomato -- diced
1 pounds Cottage or pot cheese
1 teaspoon Salt
1 pint Sour cream

Lightly mix all the ingredients together. Serve with buttered rye bread. If you like, arrange six portions of the cheese on individual plates and flatten down the centers. Mix the cucumbers, radishes, scallions and tomato together and place on the cheese. Garnish each portion with sour cream. Serves 6. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc.

(c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-23-1995

Recipe By : Jennie Grossinger - "The Art Of Jewish

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