Katie Stewart

Cottage Cheese and Fruit Salads

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

top 1000The Times Calendar Cookbook

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

The combination of fruit and cheese is an unusual and delicious one and has the extra advantage of being good for you. Fruits such as sliced banana tossed in lemon juice, peaches or strawberries could be included. For a crunchy texture, sprinkle chopped walnuts over the top before serving.

Ingredients

  • 1 small head lettuce
  • 1 bunch watercress
  • 2 oranges
  • 4 rings pineapple
  • 2 227-g/8-oz cartons cottage cheese
  • French dressing or mayonnaise for serving

    Method

    Separate the leaves of lettuce, remove the coarse stems and wash thoroughly. Remove the stems and wash the watercress. Cut a slice from the top and base of each orange. Then cut round each orange removing the peel and white pith. Slice the oranges across thinly.

    Arrange the lettuce on a serving platter. Arrange the slices of orange and pineapple around the edge and pile the cottage cheese in the centre. Garnish with sprigs of watercress.

    Serve with mayonnaise or French dressing. Crusty brown bread and butter or crispbread would make a good accompaniment for this salad.