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Vegetable Cocktail Salad with Seasoned Dressing recipe

A delightful assortment of fresh and marinatedvegetables arranged decoratively on a platter served with a creamy,herb-seasoned cottage cheese dressing. A perfect salad for partiesand buffet suppers.

Recipe: Vegetable CocktailSalad with Seasoned Dressing

Seasoned Dressing:2 cups (15 ounces) large curd cottagecheese
1 cup mayonnaise
1 tablespoon prepared mustard
2 cloves garlic, chopped
2 green onions, thinly sliced
1/4 cup finely chopped parsley
2 tablespoons dill pickle relish or finely chopped dill pickles
2 tablespoons finely chopped capers
1 tablespoon chopped fresh tarragon leaves or 1 teaspoon driedtarragon
Freshly ground black pepper
Vegetables: Marinated artichoke hearts, sliced avocado, babycarrots, broccoli and cauliflower florets, steamed asparagusspears, hearts of palm, tomato wedges, etc.
Shredded Lettuce for salad bed

  • For Seasoned Dressing: Combine cottagecheese, mayonnaise, mustard and garlic in blender container.Cover and process on high until smooth. Pour into bowl. Stirin green onions, parsley, relish, capers, tarragon, salt andpepper.
  • To serve, arrange vegetables over shreddedlettuce on salad plates or shrimp cocktail bowls. Spoon dressingin center of each serving.

    Makes enough dressing for 12 servings.

    Recipe courtesy of Wisconsin Milk MarketingBoard, Inc.

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