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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 81.8
  • Total Fat: 1.0 g
  • Cholesterol: 9.9 mg
  • Sodium: 806.4 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 11.3 g

View full nutritional breakdown of Cottage Cheese Spinach Salad (lower-fat version) calories by ingredient
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Cottage Cheese Spinach Salad (lower-fat version)

Submitted by: REINAJALANA

Introduction

I was looking for a simple cottage cheese and spinach salad recipe and ran across this on the Recipezaar website. In the original version, I'm assuming regular cottage cheese and certainly regular sugar were called for in the recipe, so I switched them to low-fat cottage cheese and Splenda sweetener. Oh yeah, and whereas the original recipe called for ground mustard - and knowing I didn't have any - I just used a slightly smaller amount of regular yellow mustard in its place, and that seemed to work just as well.

Also in the original recipe, was for a whole 10-oz. package of spinach and 12-oz. carton of cottage cheese, for a total of 10 servings, but I scaled it down to just one since #1, I just wanted to first try the recipe and #2, I didn't plan on keeping a whole lot of it for another time, nor was I serving it to houseguests - just lil' ol' me!

But feel free to make the larger version if any of the above in fact does apply to you. And for general reference, here is the link to the original and larger version: http://www.recipezaar.com/Cottage-Cheese-S
pinach-Salad-83167.
I was looking for a simple cottage cheese and spinach salad recipe and ran across this on the Recipezaar website. In the original version, I'm assuming regular cottage cheese and certainly regular sugar were called for in the recipe, so I switched them to low-fat cottage cheese and Splenda sweetener. Oh yeah, and whereas the original recipe called for ground mustard - and knowing I didn't have any - I just used a slightly smaller amount of regular yellow mustard in its place, and that seemed to work just as well.

Also in the original recipe, was for a whole 10-oz. package of spinach and 12-oz. carton of cottage cheese, for a total of 10 servings, but I scaled it down to just one since #1, I just wanted to first try the recipe and #2, I didn't plan on keeping a whole lot of it for another time, nor was I serving it to houseguests - just lil' ol' me!

But feel free to make the larger version if any of the above in fact does apply to you. And for general reference, here is the link to the original and larger version: http://www.recipezaar.com/Cottage-Cheese-S
pinach-Salad-83167.

Number of Servings: 1

Ingredients

    * Marketside Fresh Spinach, 3 cups
    * Great Value Low Fat Cottage Cheese, 0.5 cup (note: this and the salt make for a higher sodium amount than I would have liked, and I'll definitely keep that in mind the next time I make this, but I thought I would mention it on here as well if you'd prefer a lower sodium number as well)
    * Splenda No Calorie Sweetener, 8 tsp.
    * Distilled White Vinegar, 1 tbsp.
    * Horseradish, 1 tsp. (and as the poster of the original recipe mentioned in the instructions, you'd might like less - or more - horseradish for your recipe, depending on your level of interest for extra spice...so, keep that in mind)
    * Salt, 0.17 tsp. (and also, see my note about the cottage cheese)
    * Heinz Yellow Mustard, 0.17 tsp.

Directions

(Taken from original Recipezaar page)

1, In a large serving bowl layer spinach and cottage cheese.

2. In a small bowl, combine remaining ingredients.

3. Drizzle over salad and toss to coat.

4. If you are not planning to serve the entire salad only put dressing on what you plan to eat.

5. The leftovers can be stored w/o the dressing on for later.

6. I also used more horseradish as we like things to have a little bit of a bite to them.

(and now my own/ReinaJaLaNa's own last 2 cents:) This version makes just one salad/serving. Increase the amount of each ingredient accordingly - or see the link of the original recipe - for a larger quantity and servings.

Number of Servings: 1

Recipe submitted by SparkPeople user REINAJALANA.






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