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–+ servings

Cottage Cheese Ranch Chopped Salad

A fresh, nutritious, and delicious salad combining crisp vegetables with creamy cottage cheese and zesty ranch dressing.
Print Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition

Ingredients
  

Vegetables
  • 2 cups chopped romaine lettuce Forms the base of the salad.
  • 1 cup cherry tomatoes, halved Adds a burst of flavor.
  • 1 cup cucumber, diced Brings a refreshing crunch.
  • 1 cup bell pepper, diced Adds sweetness and vibrant color.
  • 1 cup cooked corn Can use fresh, frozen, or canned.
  • 1 cup cottage cheese Provides protein and richness.
  • 1/2 cup ranch dressing Ties all the flavors together.
  • 1/4 cup red onion, finely chopped Adds a mild sharpness.
  • 1/4 cup shredded cheddar cheese Adds a cheesy flavor.
  • to taste salt and pepper Essential for enhancing flavor.
  • 1/4 cup cooked bacon bits Optional for added crunch.

Equipment

  • mixing bowl

Method
 

  1. Gather all ingredients including chopped romaine lettuce, cherry tomatoes, cucumber, bell pepper, corn, cottage cheese, ranch dressing, red onion, cheddar cheese, and optional bacon bits.
  2. Wash the romaine lettuce thoroughly and chop it into bite-sized pieces. Halve the cherry tomatoes and dice the cucumber and bell pepper. If using fresh corn, cook it until tender; if using frozen or canned corn, drain and rinse it.
  3. In a separate bowl, combine the cottage cheese and ranch dressing, stirring until well mixed.
  4. Pour the cottage cheese mixture over the bowl of chopped vegetables and gently fold together. Add the finely chopped red onion and shredded cheddar cheese, seasoning with salt and pepper to taste.
  5. Chill the salad in the refrigerator for 30 minutes for best flavor, then serve with optional bacon bits on top.

Nutrition

Calories: 220kcalProtein: 18gSodium: 600mg

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