This elegant salad of mesclun greens topped with cottage cheese, red pepper, feta cheese and walnuts is drizzled with a delicious balsamic vinaigrette.
What You Need
Original recipe yields 4 servings
4 cups torn mesclun salad greens
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1/4 cup ATHENOS Crumbled Reduced Fat Feta Cheese
1/2 cup red pepper strips
1/4 cup PLANTERS Walnut Pieces, toasted
1/4 cup KRAFT Balsamic Vinaigrette Dressing
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Let's Make It
Arrange greens on salad plates. Top each salad with 1/4 cup cottage cheese, 1 Tbsp. feta cheese, 2 Tbsp. red pepper and 1 Tbsp. walnuts.
Drizzle each salad with 1 Tbsp. dressing.
How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. Place nuts in single layer in shallow baking pan. Bake at 350°F for 10 to 15 minutes or until golden brown, stirring occasionally. Or, cook on the stovetop in an ungreased skillet on medium heat until golden brown, stirring frequently.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.