Pineapple Cottage Cheese Salad –Summer lunch recipe wagon presents a meal you can take to work, the beach or send to camp. Our recipes are quick, easy and less than 30 minutes to cook. Make our recipes the night before and refrigerate until the next day. Or, on the other hand, you can make our meals and freeze them for next week’s lunch. Our special today is Pineapple Cottage Cheese Salad
SUMMER LUNCH RECIPE WAGON: Pineapple Cottage Cheese Salad
This ideal low- calorie lunch turns playing cottage cheese into something to look forward to. Serve it with whole wheat rolls.
1 container (16 ounces) low fat cottage cheese
2 tablespoons raisins
1 can (8 ounces) crushed pineapple pectin juice, drained
2 red delicious or McIntosh apples, chilled
1 tablespoon chopped fresh mint
2 tablespoons chopped walnuts
Mint Sprigs (optional)
In a small bowl, combine cottage cheese, drain pineapple, raisins, and chopped mint. Cover and refrigerate until ready to serve.
Just before serving quarter and core apples but do not peel. Cut the apples into.
Line plate with lettuce leaves. Mound an equal amount of the cheese mixture on top of the lettuce; surround with the apple slices, and sprinkle with chopped walnuts. Garnished with mint sprigs. Pack in an insulated lunchbox for a lunch to go.
You can carry your lunch in a insulated lunch tote.
SUMMER LUNCH CHEF