Cucumber Onion Salad and Smoked Salmon w/ Cottage Cheese Dill Dressing

Servings: 4

INGREDIENTS
4 slices (4 oz. total) smoked salmon slices

Dressing:
1 cup Penn Maid Lowfat Cottage Cheese
2 Tablespoons fresh dill, chopped
1/4 cup lemon juice
4 teaspoon olive oil
Salt and pepper, to taste

Condiment:
1 Tablespoon olive oil
1/2 teaspoon caraway seed
1 cup cucumber (peeled and seeded sliced into half moons)
1 cup red onion, julienne
1 1/2 Tablespoons balsamic vinegar
Salt and pepper, to taste

Garnish:
4 red leaf lettuce leaves
8 (2 oz. total) French bread croutons
Fresh cracked black pepper, to taste

For the dressing, place all dressing ingredients in a small mixing bowl. Season to taste with salt and pepper.

Prepare the condiment by heating the olive oil over medium heat. Add the caraway seed. Remove immediately from heat. Allow this to cool.

In a mixing bowl place the cucumber and red onion. Toss with the balsamic vinegar and the olive oil/caraway seed mixture. Season with salt and pepper to taste.

Zucchini Frittata

Serving Size: 1/4 of recipe
Servings: 4

5 eggs
Salt and pepper, to taste
1 tsp dried basil
1/2 tsp oregano
1 cup Penn Maid Cottage Cheese
5 Tablespoons Grated Parmesan Cheese
2 Tablespoon olive oil
1 medium tomato, seeded and chopped
1 medium zucchini, washed, halved lengthwise and thinly

In a medium mixing bowl, beat eggs lightly with salt, pepper, basil, and oregano. Stir in cottage cheese, and half the Parmesan cheese. In a 12-inch skillet, lightly sauté tomatoes and zucchini in the olive oil until the zucchini is lightly browned. Pour in egg mixture, and sprinkle with remaining Parmesan cheese. Cook over medium-low heat until eggs are well set on the bottom of the pan, about 15 minutes. Cut into wedges and serve hot.

Quick Tip: To lower the fat content replace 5 eggs with 10 egg whites