Spring Salad

Recipe Ingredients

1		Cucumber - peeled and diced
8		Radishes - sliced
6		Scallions - sliced
1		Tomato - diced
1 lb	454g / 16oz	Cottage or pot cheese
1 teaspoon	5ml	Salt
1		Sour cream

Recipe Instructions

Lightly mix all the ingredients together. Serve with buttered rye bread.

If you like, arrange six portions of the cheese on individual plates and flatten down the centers. Mix the cucumbers, radishes, scallions and tomato together and place on the cheese. Garnish each portion with sour cream. Serves 6.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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