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Picnic Salads

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Description Edit

6 to 8 servings.

Ingredients Edit

Directions Edit

  1. Cut cucumber lengthwise into fourths, then into 1 1/2-inch pieces. Cut radishes into halves and onions into 1 1/2-inch pieces.
  2. Place vegetables in blender container; add enough water to cover. Cover and blend on high speed until finely chopped; drain completely. (Can use your food processor, or vegetables can be finely chopped by hand).
  3. Mix cottage cheese, sour cream, salt, pepper and red pepper; stir in vegetables.
  4. I like to cover and refrigerate for several hours to let the flavors blend.
  5. Spoon into lettuce cups and, if desired, garnish with sliced ripe olives.

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