Cottage cheese salad
Description
The salad is quick and easy to prepare. For the salad, boil the eggs in advance and let them cool. Wash the radishes thoroughly, trim the ends, and soak them in cold salted water for 30 minutes to remove any possible nitrates. Chop the vegetables and eggs, then dress the salad with sour cream. Sometimes I add a spoonful of homemade mayonnaise and a clove of garlic to the sour cream, which makes the salad even more flavorful. Serve immediately—such salads are usually not stored in the refrigerator, as fresh vegetables release a lot of juice, making the salad less appealing over time. Try it—the salad is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients: radish, celery, eggs, cottage cheese, sour cream, herbs, and spices. Let's get started!
- 2
Step 2
Slice the radish into rounds or half-moons. Place in a large salad bowl.
- 3
Step 3
Slice the celery thinly across the stem and add to the radish.
- 4
Step 4
Peel the eggs, chop coarsely, and place in the salad bowl with the vegetables.
- 5
Step 5
Add cottage cheese, sour cream, chopped herbs, salt, and black pepper to taste.
- 6
Step 6
Mix the salad and serve immediately. This salad cannot be stored, as the radish releases a lot of juice.
- 7
Step 7
Done.