Ingredients

¾ cup cottage cheese
½ cup natural yogurt
1 tbsp mayonnaise
1 tsp lemon juice
1 tsp olive oil
Salt and pepper to taste
A few fresh chives, chopped

Directions

1. Put all ingredients in a blender and blend well for about 30 seconds.
2. Pour the dressing into a jug and season with salt and pepper.
3. Toss with your choice of salad (this is ideal for coleslaw, but can also be used for other salads) and sprinkle with freshly chopped chives.

This dressing can also be served as a dip with raw fresh vegetables.

This organic chickpea and black-eyed pea salad is great for those summer days that are just too hot to cook. You know, those days that are so hot you say, “Don’t even look at the stove!”

Served cold, this salad is refreshing. It’s terrific with grilled summer foods, such as organic portobello burgers or vegetarian bratwurst.

Although this salad is delicious as a side dish, it’s so hearty that it can be the centerpiece of the meal. This organic salad is high-protein, so you get plenty of mileage with this meal; you will not be hungry in just two hours!

It’s terrific served with hearty whole grain bread on the side, preferably organic and baked by a local baker, to sop up the vinaigrette. Continue reading →