This Salad is Rad-ish
- 1 cup Kemps 4% Cottage Cheese
- salt and pepper
- 2 bunches radishes
- 1 fennel bulb
- ¼ cup mint
In a large bowl, mix together cottage cheese, salt and pepper. Set aside.
Cut off the top and bottom of each radish and discard the stems.
Wash the radishes and dry before slicing into thin rounds. You can do this carefully with a sharp knife or with a mandolin.
Cut fennel bulb in half and then into thin slices. Roughly chop mint.
Add sliced radishes, fennel and mint to bowl with cottage cheese. Stir to combine.
Cover bowl with plastic wrap and refrigerate for at least one hour. Serve chilled.
Recipe courtesy of Half & Half magazine, a food magazine celebrating dairy and those who make it. Learn more and subscribe at halfandhalfmag.com.