Main Content
Chimichurri Cottage Cheese Salad Topper
- Yields: about 20 cups (5 L)
- Preparation: 125 minutes
Ingredients
- 20 cups (5L) GAY LEA - Cottage Cheese 2%
- 5 cups (1.25L) parsley, finely chopped
- 1 1/4 cups (300mL) red wine vinegar
- 15 garlic cloves, minced
- 2 tsp (10mL) hot pepper flakes, crushed
- 2 tsp (10mL) salt, approx.
- 2 tsp (10mL) pepper, approx.
Instructions
- Stir cottage cheese with parsley, vinegar, garlic and pepper flakes until well combined. Season with salt and pepper to taste. Cover tightly and chill for at least 2 hours or up to 48 hours before serving.
Tips:
- Serve with mixed green salad and grilled flatbread.
Ingredients
- 20 cups (5L) GAY LEA - Cottage Cheese 2%
- 5 cups (1.25L) parsley, finely chopped
- 1 1/4 cups (300mL) red wine vinegar
- 15 garlic cloves, minced
- 2 tsp (10mL) hot pepper flakes, crushed
- 2 tsp (10mL) salt, approx.
- 2 tsp (10mL) pepper, approx.
