Broccoli and mushroom salad with cottage cheese

Recipe from: 9/1/2006 12:00:00 AM

Ingredients 12
Servings 6
Time 35

Ingredients

  • 500
    ml
    broccoli or cauliflower
  • 0
    salt and freshly ground black pepper
  • 250
    g
    one punnet mushrooms, wiped and sliced
  • 0
    4 spring onions, chopped
  • 250
    g
    smooth, fat-free cottage cheese (1 tub)
  • 175
    ml
    plain or flavoured low-fat yoghurt
  • 60
    ml
    'lite' mayonnaise
  • 60
    ml
    chopped parsley
  • 10
    ml
    honey
  • 1
    ml
    celery salt
  • 0
    1-2 pickled gherkins, chopped
  • 0
    paprika
 

Method

0
 
Trim broccoli or cauliflower and slice lengthwise. Poach in a little boiling water until just tender.
Drain, chop coarsely and arrange in a large shallow salad bowl or platter. Season and then add the sliced mushrooms.
In a separate bowl, mix the spring onions, cottage cheese, yoghurt, mayonnaise, parsley, honey, celery salt and gherkins.
Stir until well blended, adding a little skim milk if the dressing is too thick.
Pour over the broccoli (or cauliflower) and mushrooms and dust with paprika.
Chill until required.
Serve at room temperature.
 

 

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