THREADGILL'S COTTAGE CHEESE CUCUMBER SALAD

Threadgill's Cottage Cheese Cucumber Salad image

This refreshing salad from Threadgill's brings back fond memories of iced tea, live music, fried catfish, and other delights from the Austin, TX restaurant. The dish can be served as a side salad, or, for a low-calorie lunch, serve on a bed of lettuce with some tomato wedges sprinkled with salt & pepper. I clipped the recipe from the Austin American Statesman many years ago. The original called for fresh parsley, but I like it with the dill.

Provided by appleydapply

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

16 ounces low fat cottage cheese
1 cucumber
2 tablespoons chopped fresh dill
1/4 cup chopped green onion
pepper
Tabasco sauce

Steps:

Peel the cucumber and slice lengthwise into halves. Scrape out the seeds and discard, then chop the cucumber.
In a medium bowl, mix together the cottage cheese, cucumber, dill, and green onion. Fresh dill is best, but if you must substitute, use only 1 tsp of dried.
Sprinkle on some black pepper and 3 dashes of Tabasco, stir again, and taste. Add more pepper and Tabasco to your taste. If you wish, skip the Tabasco and let everybody add it to their own serving.
Serve immediately.

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