Cottage Bean Salad
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
2 cps hot drained cooked green beans
1/4 cp French dressing
2 tbsp ketchup
1 tsp minced peeled onion
2 cps cottage cheese
1 - Toss beans with French dressing and ketchup.
2 - Keep in covered bowl in refrigerator and thoroughly chilled.
3 - Just before serving, add onion.
4 - Spoon about 1/3 cp cottage cheese onto each lettuce-covered salad
plate, then add spoonful of marinated beans.
Makes 6 servings.
Various favorite herbs add interesting flavor to this simple salad:
Add 1 tsp basil or thyme with ketchup, or summer savory--dried
or fresh. Or substitute 1 tbsp finely cut chives for onion.
We use our good home-grown beans in this salad. Beans love our
woodsy soil and sometimes grow almost too enthusiastically.