Description
A refreshing and versatile salad featuring creamy cottage cheese layered with mixed greens, sautéed mushrooms, and toasted seeds.
Ingredients
Scale
- 2 cups small-curd cottage cheese
- 4 cups mixed salad greens (baby spinach, arugula, butter lettuce)
- 1 cup sautéed mushrooms (cremini or shiitake)
- 1 cup cherry tomatoes or roasted beets
- 1/2 cup toasted nuts or seeds (sunflower seeds, walnuts, or pine nuts)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice or apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh herbs (chives, dill, parsley) for garnish
Instructions
- Wash and dry salad greens thoroughly.
- Heat a skillet over medium heat, add butter and olive oil, then sauté mushrooms until browned.
- Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper for the vinaigrette.
- Toss the salad greens with the vinaigrette.
- Layer the greens in bowls, spoon cottage cheese into the center, and arrange the mushrooms and tomatoes around.
- Finish with toasted seeds and fresh herbs, and garnish with black pepper and lemon zest.
- Serve immediately to enjoy the contrast between warm mushrooms and cool curds.
Notes
Chill cottage cheese slightly before assembly to keep the salad crisp. Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: salad, cottage cheese, healthy, summer, vegetarian
