Recipe - Mennonite German Summer Salad

2 cup Raw spinach; finely chopped
1 Thinly cut or sliced up peeled
cucumber
4 Green onions; chopped
One half cup Sliced radishes
2 cup Cottage cheese
1 cup Sour cream
2 teaspoon Fresh or bottled lemon juice
One half teaspoon Salt
One fourth teaspoon Freshly ground pepper
Paprika; to taste
One half cup Minced fresh parsley

I like to wash the spinach the day before, then wrap it in a cloth and
refrigerate it overnight.

Chop the spinach, add the cucumber, onions and radishes, then toss lightly.
Arrange in a wooden salad bowl and place a mound of cottage cheese in the
middle. Blend the sour cream with the lemon juice, salt and pepper and pour
over the salad.

Sprinkle the paprika in the middle and the parsly all around. Toss when
ready to serve.

NOTES : This is a very good meal in itself, but it's even better when
served with thin slices of lightly buttered black bread.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
devriesb@cyberbeach.net on Aug 24, 1997