Picnic Salads Of Cottage Cheese & Veggies With A Kick - cooking recipe

Ingredients

1 medium cucumber
6 radishes
4 green onions
2 cups cream-style cottage cheese
1/3 cup sour cream
1 teaspoon salt
1/4 teaspoon pepper
1 dash red cayenne pepper (to taste)
lettuce cup (optional)

Preparation

Cut cucumber lengthwise into fourths, then into 1 1/2-inch pieces. Cut radishes into halves and onions into 1 1/2-inch pieces.
Place vegetables in blender container; add enough water to cover. Cover and blend on high speed until finely chopped; drain completely. (Can use the food processor, or vegetables can be finely chopped by hand).
Mix cottage cheese, sour cream, salt, pepper and red pepper; stir in vegetables.
Note: I like to cover and refrigerate for several hours to let the flavors blend.
Spoon into lettuce cups and, if desired, garnish with sliced ripe olives. Also good on wheat crackers or in pita pockets.
Makes 6 to 8 servings.