German Summer Salad

German Summer Salad



Serve with thin slices of lightly buttered

black bread.



2 cups finely chopped raw spinach

1 thinly sliced peeled cucumber

4 chopped green onions

1/2 cup sliced radishes

2 cups (1 pint) cottage cheese

1 cup sour cream

2 tsp fresh or bottled lemon juice

1/2 tsp salt

1/4 tsp freshly ground black pepper

paprika, to taste

1/2 cup minced fresh parsley



Wash spinach the day before, then wrap it in a

cloth and refrigerate it over night.



Chop the spinach, add the cucumber, onions and radishes, then toss lightly. Arrange in a wooden salad bowl and place a mound of cottage cheese in the middle. Blend the sour cream with the lemon juice, salt and pepper and pour over the salad.



Sprinkle the paprika in the middle and the parsley all around. Toss when ready to serve.



Serves 4 to 6.



Source: Canadian Magazine in the Saturday Ottawa Citizen newspaper, Aug 3, 1968.

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