Crisp and crunchy Apple and Cottage Cheese Salad is a kin to the famous Waldorf Salad. We came across this recipe in the December edition of Sunset magazine from 1946 and immediately thought it one to try. We were not disappointed. The lightly sweetened dressing is perfect with the delicious mix of apples, grapes, celery and cabbage.
Pair with a meal or can be eaten solo. Prepare dressing up to a day ahead and wait to assemble until ready to serve.
Apple and Cottage Cheese Salad -1946
Crisp and crunchy Apple and Cottage Cheese Salad is a kin to Waldorf Salad. Make the dressing up to a day ahead and chill. Wait to assemble until ready to serve.
Ingredients
- 3 Apples (Peeled, cored, and diced)
- 1 cup Seedless Grapes (Cut in half)
- 1 Stalk Celery (Diced)
- 2 cups Green Cabbage (About 1/2 head finely chopped)
- ½ tsp Sugar
- ½ tsp Salt
- ½ cup Cottage Cheese
- ¼ cup Mayonnaise
- 2 Tbsp Lemon Juice
- ½ cup Chopped Nuts (optional)
- Paprika (optional)
Instructions
- In a small mixing bowl, stir together cottage cheese, mayonnaise, and lemon juice. Cover and chill until ready to assemble the salad.
- 30-40 minutes before serving prep fruit and veggies. Place apples, grapes, celery, and cabbage in a large mixing bowl. Add salt and sugar and toss well.
- Before serving pour cottage cheese dressing over fruit mix and toss until evenly coated. Garnish with chopped nuts and a dash of paprika. Serve immediately.
Notes
This recipe was adapted from a recipe originally appearing in the December 1946 issue of Sunset magazine.
Suggestions for Apple and Cottage Cheese Salad
+ Toss fruit in additional lemon juice to prevent the browning of the apple
+ Add a 1/2 cup of nuts to the salad: slivered almonds, hulled sunflower seeds, or walnuts.
+ Add 1 cup cooked diced chicken
Source
Adapted from a recipe appearing in the December 1946 issue of Sunset magazine.
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