I brought this to my last potluck. I got it from a potluck I went to years ago. Real easy and real good.
1 21-ounce can cherry filling and topping
1 16-ounce container low-fat cottage cheese
1/2 cup slivered almonds
1/2 teaspoon almond extract, or to taste
1 cup frozen whipped topping, thawed
fresh mint leaves
In a large mixing bowl, combine cherry filling, cottage cheese, almonds and almond extract; mix well. Fold in whipped topping. Let chill until ready to serve. Garnish with mint leaves. Serve as a salad, dessert or snack.
will serve about 10 people at 1/2 cup size.
I've been making the Orzo with Everything recipe on Epicurious, and adding things that I like. I change the dressing a bit by mashing a garlic clove with salt, and then whisking in white balsamic vinegar and olive oil. I like to include feta, pine nuts, cherry tomatoes and olives, but anything goes! It transports perfectly, is better at room temp, and has been a big hit this summer.
I made a corn salad last night that was really easy and very flavorful. I blanched some corn on the cob for a minute and then cooled it and removed the kernels. To that I added diced green pepper (any color would do), finely minced red onion and halved grape tomatoes. You could also add black beans, but I didn't have any on hand. The dressing was a garlic clove mashed into a paste with salt, pepper, red wine vinegar, olive oil and minced basil. I added more basil to the dish when I was ready to serve. It was light, refreshing and good cold or at room temperature.