Cottage Cheese Salad with Egg and Radish

Cottage Cheese Salad with Egg and Radish

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"My mother made this often when I was growing up. Lovely for breakfast, brunch, or light lunch. Serve this alongside a couple slices of good quality bakery bread, toasted and buttered. Keeping hard-cooked eggs in the fridge makes this easy and quick. You can adjust the amounts of chives and radishes, or even add an extra egg, depending on your taste."

Ingredients

10 m {{adjustedServings}} servings 136 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 567 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Stir cottage cheese, egg, chives, radishes, and salt together in a bowl.
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Reviews

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  1. 2 Ratings

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This was........interesting. Not bad, just interesting. I did add some fresh ground pepper but other than that, I kept to the recipe.

I used garden fresh chives and radishes. I shredded the radishes and added pepper. I used it as a dip with pretzel thins. I think next time I'll use more radishes.