Use this salad topper instead of feta cheese to boost protein and trim total fat and sodium from your tossed Greek salad! Serve it with grilled pita on the side.
| 2 cups | Gay Lea Nordica 2% Cottage Cheese | 500 mL |
| 1 1/2 tsp | dried oregano leaves | 7 mL |
| 1 tbsp | each coarsely chopped kalamata olives, sun dried tomatoes and red onion | 15 mL |
| 1 tbsp | lemon juice | 15 mL |
| 1/2 tsp | minced garlic | 2 mL |
Stir cottage cheese with oregano, olives, sun-dried tomatoes, red onion, lemon juice and garlic until well combined. Cover tightly with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours before serving.
Makes 2 cups (500 mL).
Pack the topper into individual serving containers for a grab-and-go option to add to a basic purchased or homemade green salad.
Our cottage cheese topper is a terrific replacement for cheeses that are higher in fat and salt. For example, 1/4 cup (50 mL) of crumbled feta cheese can contain 8 grams of fat and over 400 mg sodium.
Per serving (about 1/4 cup/50 mL): 57 calories, 1 g total fat, 166 mg sodium, 4 g carbohydrates, 0 g fibre, 7 g protein. Source of calcium.
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