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Spinach and Cottage Cheese Salad

Servings: 1

2/3 cup nonfat or low-fat California cottage cheese
1 tablespoon chopped, pitted Kalamata olives
1/4 cup chopped fresh spinach
2" piece of English cucumber, cut into 1/4-inch cubes (plus slices for garnish)
Salt and freshly ground black pepper

Lightly mix together the cottage cheese, olives, spinach and cubed cucumber. Season to taste with salt and pepper. Arrange cucumber slices on plate and spoon cottage cheese mixture over cucumber slices.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,