Treasure Basket Salad

Cottage cheese has been making a come back recently with new recipes all over social media. In our house cottage cheese has always been in fashion and we eat it regularly, especially during summer.

This fun and easy way of serving the creamy curds comes from Better Homes and Gardens Magazine June 1941, and we served them with cold cuts and salad

8 medium-sized tomatoes

3/4 lb. cottage cheese

4 tablespoons Real Mayonnaise

3/8 teaspoon onion, grated

1/8 teaspoon salt

1/8 teaspoon pepper

1/2 Spanish onion, sliced and separated into rings 

I large green pepper, sliced

I large sweet red pepper, sliced

Romaine or Lettuce

• Cut a slice off stem end of tomatoes. 
• Remove seeds and invert to drain. 
• Mix cottage cheese with Real Mayonnaise, grated onion and seasonings, and fill tomatoes. 
• Replace tops on tomatoes. 
• Arrange filled tomatoes, onion rings and pepper rings on romaine or lettuce leaves (as illustrated). 
• Serve with Nut Mayonnaise

NUT MAYONNAISE: 

Add 4 tablespoons pistachio, or other nut meats, slivered, to 1½ cups Real Mayon- -naise. 

Gives the rich flavor note that puts this simple salad over! 

Serves 8.

Better Homes and Gardens Magazine
June 1941