If my kids could have it their way, we’d eat macaroni and cheese for lunch everyday. I admit that there are plenty of days that I eat it right along with them, but I generally try to eat something healthier for breakfast and lunch so I can spend the majority of my calories on dinner (and my nightly scoop of ice cream!). Many times I make my 5 Minute Cottage Cheese and Beet Salad because it is high in protein, low in carbs, and has plenty of vegetables. I figured I would share one of my weekly lunch staples because I want you to see how easy, healthy, and delicious a mid-day meal can be. And the best part is that it only takes 5 minutes!
Start with a plate of leafy greens, cucumber, carrots, and beets. I usually pick romaine for my lettuce because it holds up well under the vegetables and cottage cheese. The beets are from a can. I pick the unsalted version so that I can add my own dressing.
Next, I add a large dollop of cottage cheese on top. It probably measures about 3/4 of a cup and I usually pick the 2% milk-fat version. I find that the non-fat versions of cottage cheese are too runny for me. Can you recognize that pretty plate? Yep, it’s the Pioneer Woman Vintage Bloom Set and I use it for our everyday plates.
Now I drizzle classic Italian dressing on top. Just a little bit helps draw all the flavors together and give it a tangy bite! If the cottage cheese is creamy enough for you, you may not even need the dressing. Balsamic vinaigrette is also lovely on top. And if you really want to make the salad pop, add some sunflower seeds! This salad would also be great to meal prep ahead of time, as long as you keep the cottage cheese and dressing packaged separately until you’re ready to eat it. I often pack it in my husband’s lunches or have it prepackaged in the fridge for me to pull out on busy days.
Lastly, I mix it all together! This cottage cheese and beet salad is the perfect blend between soft and crunchy textures. It takes a good while of chew time, so I feel like I ate something hearty and satisfying for lunch. And would you believe that my kids will eat this too? They really do! Sometimes I will cut up a few chicken nuggets and toss it in for them. Why they get a kick out of that, I don’t know, but I do know that they’re eating 4 vegetables and not complaining about it! I hope you can find a way to add this Cottage Cheese and Beet Salad to your routine too! Happy Cooking ya’ll!
- 2 cups chopped Romaine lettuce
- ½ cucumber peeled and chopped
- 10 baby carrots cut in slivers
- ½ cup quartered beets
- ¾ cup low fat cottage cheese
- Italian dressing
- Chop all vegetables and pile onto lettuce
- Top vegetables with cottage cheese
- Drizzle with Italian dressing